SOUR CREAM FUDGE
Add this sour cream fudge that also features pecans and cherries to your dessert table.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 64
Number Of Ingredients 8
Steps:
- Grease 8-inch square pan with butter. In 2-quart heavy saucepan, stir together sugar, corn syrup, sour cream, 2 tablespoons butter and the salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Cool without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.)
- Add vanilla, pecans and cherries. Beat vigorously and continuously with wooden spoon 5 to 10 minutes or until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Store in airtight container at room temperature.
Nutrition Facts : Calories 50, Carbohydrate 9 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 15 mg
SOUR CREAM FUDGE
Some time ago there was a request for a sour cream fudge, a thing I'd never heard of at the time. More recently, stumbled on this and decided to post it for those seeking such a treat. Have not tried it so I can't speak for the results. Cooking time is my estimate based on other recipes, go with what shows on your candy thermometer for best results.
Provided by justcallmetoni
Categories Candy
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar, corn syrup, butter, salt and sour cream together. Cook over medium heat until reaches the soft ball stage, 235 degrees.
- Cool to room temperature in the cooking pot.
- Once cooled, add walnuts and beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.
- Cut into 24 squares. Keep in covered container chilled.
Nutrition Facts : Calories 110.9, Fat 4.1, SaturatedFat 1.7, Cholesterol 5.5, Sodium 16.1, Carbohydrate 18.8, Fiber 0.2, Sugar 17.2, Protein 0.7
SOUR CREAM FUDGE COOKIES
Cookies and Tarts, Week 2, January 18
Provided by Jordan Falco
Categories Cookies
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 325F.
- 2. Sift togeather the flour, baking powder, baking soda, salt, and cocoa powder into a bowl. Whisk the mixture and set it aside.
- 3. Melt the semisweet and unsweetened chocolate in a double boiler or in a bowl placed over a pot of simmering water. Cool to room temperature and set aside.
- 4. In the bowl of an electric mixer using the paddle attachment, cream the butter and sugars togeather on medium speed for 1 to 2 minites, or until the mixture becomes somewhat light.
- 5. On low speed, add the eggs, one at a time, incorporating each one well before adding the next. Stop the machine occasionally and scrape down the sides of the bowl.
- 6. With the machine still on low speed, slowly add the cooled melted chocolate and blend well. Stop the mixer and scrape down the sides of the bowl. Add the sour cream and vanilla extract, blending well.
- 7. On low speed, add the flour and cocoa mixture and blend only until combined. Remove the bowl from the electric mixer and, using a rubber spatula, blend in the chocolate chips by hand.
- 8. Using a 1 ounce ice cream or cookie scoop, place scoopfuls of batter onto a sheet pan covered with parchment paper; pace each scoop 3 inches apart. With a moistened hand, flatten each cookie slightly. Bake for about 18 minites. The fudge cookies with be soft, but will firm up when they cool. Allow the cookies to cool on the sheetpan for 5 minutes before removing and placeing them on cooling racks.
COOKIES 'N' CREAM FUDGE
I invented this confection for a bake sale at our children's school. Boy, was it a hit! The crunchy chunks of sandwich cookie soften a bit as the mixture mellows. It's so sweet that one panful serves a crowd. -Laura Lane, Richmond, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan. , In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. , Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.
Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 64mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE SOUR CREAM FUDGE
This fudge recipe is made with sour cream which gives the candy a pleasant tang. Whenever I sell it at our local Christmas bazaar I never have any left!
Provided by DMCVAY
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 40m
Yield 64
Number Of Ingredients 7
Steps:
- Butter an 8 inch square baking dish, and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees F (80 degrees C). This should take about 15 minutes.
- Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool. Cut into small squares.
Nutrition Facts : Calories 46.8 calories, Carbohydrate 8 g, Cholesterol 1.7 mg, Fat 1.8 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 4.8 mg, Sugar 6.7 g
SOUR CREAM SUGAR COOKIES II
This is the recipe my mother-in-law always used for cut-out cookies.
Provided by MJK
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 8
Steps:
- Cream butter, lard and sugar. Add eggs and beat. Mix sour cream and baking soda together and add to egg mixture. Add flour and salt and mix well.
- Chill dough until firm enough to roll.
- Preheat oven to 400 degrees F (205 degrees C).
- Roll out dough and cut with cookie cutter. It's wise to keep dough in refrigerator between rolling out batches. Bake for 5 - 7 minutes.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 12.3 g, Cholesterol 15.3 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 42.4 mg, Sugar 6.3 g
SOUR CREAM FUDGE
This has been a family favorite since before I was born...always made for Christmas and occasionally in between...it's the yummiest fudge I've ever had.
Provided by Wendy Rusch
Categories Other Desserts
Number Of Ingredients 5
Steps:
- 1. Prepare a 4x8 loaf pan by lining with foil, butter the bottom of pan and up the sides 2". Set aside.
- 2. In a 2 quart saucepan, mix sugar, salt and sour cream. Cook over medium heat to softball stage, 235 degrees, stirring constantly. It may spit and sputter, be careful.
- 3. Remove from heat, add butter and beat until fudge starts thicken and loose it's gloss. Quickly stir in nuts, if desired and pour into prepared 4x8 loaf pan. Allow to completely cool then cut into 1" squares and enjoy!!! Store in refrigerator in an air tight container. Freezes well.
- 4. *nuts- my favorite is pistachios, then pecans, my dads favorite is walnuts and my grandma's favorite is black walnuts...so the choice is yours! *I've added dried cherries to this before, add with the nuts. *Also, I've used light sour cream and it's turned out just fine. *Also, when time to beat, I use a hand held electric mixer, my mom has always beat by hand, so either method works just fine, though if using a mixer, it cools much faster, so watch it closely as you want to pour it as soon as it starts to loose it's gloss. If you wait to long it will harden and you won't be able to pour it, let alone spread it in the pan. :)
OLD FASHIONED SOUR CREAM FUDGE CAKE
Make and share this Old Fashioned Sour Cream Fudge Cake recipe from Food.com.
Provided by Shar-on
Categories Dessert
Time 1h10m
Yield 1 9" layer cake
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350 degF.
- Sift tog.
- flour, baking soda and salt, set aside.
- Cream butter, then add brown sugar and continue beating for 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and chocolate.
- Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
- Add boiling water, blending well (batter will be thin).
- Pour into 2 greased and floured 9" round layer cake pans.
- Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
- Cool in pans for 10 minutes; remove and finish cooling on racks.
- Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
- Blend; then beat at medium speed of electric mixer for 2 minutes.
- Chill until of spreading consistency.
- Carefully ice cake (cake crumb is very tender).
- You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.
Nutrition Facts : Calories 7976.7, Fat 376.6, SaturatedFat 228.3, Cholesterol 1435.2, Sodium 5654.7, Carbohydrate 1162.4, Fiber 43.8, Sugar 834.6, Protein 89.6
ELEGANT ITALIAN CREAM FUDGE
When the children were small I always tried two or three different recipes around the holidays and the real good ones would be added to the family traditions. This was one of the best candy recipes I found. My grown children still want me to make 2 batches so they can have some to take home at Christmas. I usually make this right before or right after Thanksgiving because if you can let it set for about a month it is creamier. Be prepared to stand over it while cooking. The mixture is thick and it sticks to the pan unless your spoon keeps it moving. And when you beat the lukewarm candy, let your electric mixer do the work. (note from Lynn: you can also leave out all nuts and it is still a very very good rich candy) A MORE DELICIOUS CANDY WE'VE NEVER ENCOUNTERED ALSO NOTE THAT THOUGH THIS IS CALLED FUDGE IT IS NOT CHOCOLATE
Provided by RLC7868
Categories Candy
Time 55m
Yield 80 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar, evaporated milk, corn syrup and salt in 4 qt heavy saucepan.
- Cook over medium to low heat, stirring constantly, until mixture reaches the soft ball stage (238 degrees).
- Remove from heat and add butter without stirring.
- Cool to lukewarm (110 degrees).
- Add vanilla.
- Beat with electric mixer at slow speed until candy thickens and is very creamy.
- Stir in nuts quickly.
- Pour into two buttered 8 1/2"x4 1/2"x2 1/2" loaf pans, cool until firm.
- Remove candy from pans and wrap each loaf in foil or plastic wrap.
- Store in cold place.
- DO NOT CHEAT ON THE 238 DEGREES This is very rich and you may decide to use different pans for a different way to serve.
Nutrition Facts : Calories 147.3, Fat 6.4, SaturatedFat 2.6, Cholesterol 8.2, Sodium 33.2, Carbohydrate 22.9, Fiber 0.4, Sugar 17.4, Protein 1.3
SOUR CREAM FUDGE
Make and share this Sour Cream Fudge recipe from Food.com.
Provided by MrsNestleroad
Categories Candy
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar, sour cream, milk, corn syrup, and salt in a heavy saucepan and bring to a boil, stirring constantly.
- Then cover and cook 3 minutes without stirring.
- Remove cover and continue to cook without stirring until mixture reads 234 degrees F on candy thermometer.
- Pour into large mixing bowl.
- Let cool.
- Beat in butter and vanilla.
- Continue beating until fudge loses glossy appearance.
- Pour into 8x8-inch square buttered pan.
- Cool, and cut into squares.
Nutrition Facts : Calories 249.8, Fat 4.9, SaturatedFat 3.1, Cholesterol 12, Sodium 55.9, Carbohydrate 52.5, Sugar 50.6, Protein 0.6
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