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Sour Cream Peanut Butter Fudge

Source of Recipe

www.cookbooks.com


List of Ingredients

2 cups sugar
2 tablespoons light corn syrup
1 cup sour cream
2/3 cup chunky peanut butter
1 teaspoon vanilla


Recipe

Blend sugar, corn syrup and sour cream in a 2 quart saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Cover and cook 2 minutes to wash down sugar crystals from sides of pan. Uncover, stir in peanut
butter and cook to soft ball stage, 232ºF on a candy thermome- ter. Let the candy cool, without stirring, to about 110 degrees, or until you are able to touch the bottom of the pan with your finger. (The pan shouldn't be cool to the touch; just cool enough to touch.)

Beat in vanilla. Beat the candy until it thickens and just begins to lose its gloss. Quickly, pour into a buttered 8-inch square pan. When cool, cut into squares. Yield depends on size of squares. Tester's note: Because sour cream is used instead of the more-liquid evaporated milk, this candy cooks more quickly than standard fudges. In addition, it burns more easily, so choose a heavy pan and lower the heat if the candy threatens to scorch.