Sour Cream Fudge
Indulge your sweet tooth with this velvety Sour Cream Fudge, a perfect marriage of rich chocolate and tangy creaminess. This easy-to-follow recipe brings old-fashioned fudge to life with a unique twist—using sour cream to create a beautifully smooth texture and depth of flavor. With just 10 minutes of prep and a quick cook time, this confection is ideal for holiday gifting, special occasions, or a decadent homemade treat. The blend of semi-sweet chocolate, creamy butter, and optional crunchy nuts makes each bite a harmonious balance of sweetness and texture. Whether enjoyed as a standalone dessert or paired with your favorite hot beverage, this sour cream fudge is sure to become a go-to recipe in your kitchen.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Sour cream
- 4 tbsp Unsalted butter
- 2 tbsp Light corn syrup
- 0.25 tsp Salt
- 1.5 cups Semi-sweet chocolate chips
- 1 tsp Vanilla extract
- 0.5 cup Chopped nuts (optional)
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with butter or non-stick spray.
In a heavy-bottomed saucepan, combine the granulated sugar, sour cream, unsalted butter, light corn syrup, and salt.
Place the saucepan over medium heat and stir constantly until the butter has melted and the sugar has dissolved.
Using a candy thermometer, clip it to the side of the saucepan, ensuring the tip does not touch the bottom of the pan. Bring the mixture to a gentle boil, stirring occasionally to prevent scorching.
Cook the mixture until it reaches the soft-ball stage, 238°F (114°C), on the candy thermometer. This should take approximately 15-18 minutes. Remove the saucepan from the heat immediately.
Stir in the chocolate chips and vanilla extract until the chocolate has melted and the mixture is smooth. If using nuts, fold them in at this stage.
Quickly pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula.
Let the fudge cool at room temperature for 1-2 hours, or until firm. For faster cooling, you can place the pan in the refrigerator.
Once the fudge has set, use the parchment overhang to lift it out of the pan. Cut into small squares using a sharp knife.
Store the fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
4048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.2 g | 248% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 626.2 g | 228% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 582.4 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
