Sour Cream Milk Chocolate Fudge
- Yield 36 pieces
Very rich but sooooo good!
- 3 1/2 cups sugar
- 2 tablespoons light corn syrup
- 2 cups sour cream
- 6 tablespoons butter
- 6 ounces milk chocolate, broken in pieces
- 1 teaspoon vanilla
- 1 cup nuts, chopped (optional)
- Combine sugar, corn syrup, sour cream and butter in a heavy 3-quart saucepan. Cook over medium heat, stirring often with a wooden spoon. Cook to 254F on a candy thermometer. Remove from heat. Add milk chocolate, vanilla and nuts. Let stand 10 minutes. Stir until it begins to lose its sheen. Pour into a buttered 9×13-inch pan. Cut when cool. Sometimes all the chocolate will not melt. This gives the fudge a unique flavor.
Recipe reprinted with permission from the Junior League of Johnson City’s Treasures of the Smokies(Johnson City, Tn., 1986),