Beer makes batters better, meat more tender, and sauces more flavorful.
Butternut Fudge
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- #9766
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/4 cup butter
1 cup sugar
1 cup brown sugar
3/4 cup sour cream
1 teaspoon vanilla extract
1 cup chopped nuts (e.g., almonds, walnuts, pecans)
3/4 cup chocolate chips (optional)
directions
Bring butter and sugar to a boil over medium heat. Add sugar and sour cream. Continue to boil until 236 degrees F. Remove from heat and leave undisturbed until cool enough to touch pan (about 110 degrees F).
Beat mixture until it begins to resist then add vanilla and nuts. Spread into a prepared 8" x 8" buttered pan.
VARIATION: Melt the chocolate chips in a microwave and dribble across the top of the finished fudge.
added by
margjohnson
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 29, 2007
Really love this fudge. Have made it lots of times, since I found this recipe. I have even used it as an icing for a cake. Make sure you let the fudge sit out, do not put it into the refrigerator until the fudge has set all the way, it turns a light color once its set. If it goes in the fridge to early, you get a really sticky substance, kinda like taffy. Recommend to all.