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)


  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),