Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Sour Cream Fudge




Source of Recipe


Internet


List of Ingredients




2 cups white sugar
1/3 cup light Karo syrup
1/3 cup sour cream
2 tablespoons butter
1/4 teaspoon salt
1 teaspoon almond extract
1 cup walnuts or pecans, coarsely chopped
1/4 cup candied cherries (red or green)



Recipe



Combine sugar, syrup, sour cream, butter and salt. Cook over medium heat stirring constantly, until mixture comes to a boil. Cover and cook one minute. Remove cover. Boil without stirring over medium heat until mixture reaches 236 degrees or when syrup forms a soft ball when dropped into very cold water. Remove from heat and let stand 15 minutes. Add extract and beat until mixture begins to lose its gloss (about 5 mintutes). Stir in nuts and cherries. Pour into well buttered 8-inch square dish. Cool and cut.