Sour Cream Candy Recipes

SOUR CREAM FUDGE

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.

CHOCOLATE SOUR CREAM FUDGE

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.

SOUR CREAM CANDY

Steps:

• mix sugar,sour cream and cream of tartar in saucepan Cook over medium heat, stirring to prevent burning.
• Cook until soft ball forms when a little is dropped into a cup of cold water.
• Remove from heat, add vanilla and let cool in cooking pan.
• When cool, beat until creamy and pour onto a buttered plate.
• Let cool and cut into 1 inch squares.

SOUR CREAM PRALINES

Steps:

• Lightly grease the inside of a 4-quart saucepan.
• Line a baking sheet with waxed paper.
• Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat.
• Cook and stir continually until the sugars are dissolved.
• Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water.
• Bring to a boil over medium-high heat.
• Do not stir once the sugar syrup begins to boil.
• Heat to 240 degrees F (115 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 heat; stir in the butter, vanilla, and chopped pecans.
• Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets.
• Press a pecan half into the top of each praline.
• Allow to cool completely.
• Store in an airtight container in a cool place.

SOUR CREAM FUDGE

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.

SOUR CREAM FUDGE

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.