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Homemade Sugar and Sour Cream Fudge

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Ingredients

Adjust Servings:

	Sour Cream – 12 ⅓ oz (350 g)
	Sugar – 1 ⅛ lb (500 g)
	Butter – 2 oz (60 g)
	Walnuts – to taste

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Homemade Sugar and Sour Cream Fudge

Name: Homemade Sugar and Sour Cream Fudge
Total time: 20 min
Yield: 8 Servings
Ingredients: Sour Cream: 12 ⅓ oz (350 g); Sugar: 1 ⅛ lb (500 g); Butter: 2 oz (60 g); Walnuts: to taste

20 min
Serves 8
Easy

Ingredients

Sour Cream – 12 ⅓ oz (350 g)
Sugar – 1 ⅛ lb (500 g)
Butter – 2 oz (60 g)
Walnuts – to taste

Recipe

When, if not now, learn to cook new desserts? We have already shared delicious recipes for cakes, pastries, muffins, and pies. Today, we’d love to teach you to make sugar and sour cream fudge. It is super quick and easy, so you can regularly treat yourself and your loved ones to homemade sweets.

This recipe for sour cream fudge is perfect if you want to involve children in the cooking process. Your little ones will surely enjoy making sweets, which they can then devour. You only need the most ordinary ingredients, and if you make this dessert in the evening, you can serve it with tea in the morning.

Steps

1 Done	Combine sugar and sour cream in a saucepan, place it on the stove, and bring to a boil. After that, reduce the heat and cook for another 30 minutes, stirring occasionally. The mixture should thicken and become darker.
2 Done	Add butter and roasted nuts, mix.
3 Done	Line a mold with parchment and transfer the mass there. Allow to cool to room temperature and then pop in the fridge for a couple of hours.
4 Done	Cut the chilled fudge into small cubes.

Opt for sour cream with 20 % fat content, and experiment with the filling to your heart's content. Try different types of nuts, dried fruits, or even pieces of marmalade. The treat will not leave anyone indifferent!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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