Sour Cream Fudge
3 c. sugar
1 c. sour cream
1/3 c. corn syrup, white
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
2 c. pecans, chopped
Preparation :
In large pan combine sugar, sour cream, corn syrup, butter and
salt. Stir mixture constantly over high heat until sugar dissolves
and mixture begins to boil. Cover pan, turn heat to medium low and
cook for 5 minutes. Uncover and boil on medium high, without
stirring, to soft ball stage, 235 degrees on candy thermometer.
Remove from heat and let stand until lukewarm. Add vanilla and beat
until mixture begins to lose gloss. Stir in pecans. Drop by
spoonfuls onto wax paper or pour into buttered pan. Makes 2 pounds
plus.