Sour Cream Milk Chocolate Fudge

  • Yield: 36 pieces


3 1/2cups sugar
2tablespoons light corn syrup
2cups sour cream
6tablespoons butter
6ounces milk chocolate, broken in pieces
1teaspoon vanilla
1cup nuts, chopped (optional)


  1. 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),