Mary's Sour Cream/Vanilla Fudge

by Mary Hamilton
(Bainbridge, Ohio)

Mary's Sour Cream/Vanilla Fudge

Small Recipe

2 Tablespoons butter or margarine
1/4 cup milk (I use Cream)
1/2 cup Sour Cream
2 1/4 Cups Sugar
1 Tablespoon Light Karo
1/4 teaspoon salt   
2 Teaspoons Vanilla

I Use for a Large Recipe:

6 Tablespoons butter or margarine       
3/4 cup milk (I use Cream)
16 ounce Sour Cream
6 3/4 Cups Sugar
3 Tablespoon Light Karo
3/4 teaspoon salt   
6 Teaspoons Vanilla
Melt butter in heavy tall pan (Is a good idea to spray down the                                       inside of the pot to keep mixture from boiling over).
Add the sugar, sour cream, Karo, milk (I use Cream) & salt. Stir till really smooth.
Let Boil to 238 degrees on a candy thermometer stirring occasionally to keep from scorching.
Remove from heat and wait 1 -2 minutes.
Add the vanilla. Mix Well.
At this time pour into a buttered/sprayed pan.

1. Start beating with electric mixer (About 10 – 30 minutes depending on amount you have made)
2. You will know when you have mixed well enough.
3. Allow to set.
**If you use an aluminum pan you will need to transfer out of the pan before storing or covering up. If not, the bottom of the fudge will look like Reynolds’s wrap**

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