This was an easy fudge to make, not really any different than most cooked versions. There was an interesting taste difference though. It is not as sweet as most other recipes we have made and the sour cream certainly adds a unique flavor. Although there is plenty of sugar to make it sweet it did not comes across as the primary component. And aside from the cocoa powder there is no chocolate or butter, as in many other fudge recipes. The process takes about an hour between preparing the ingredients, cooking and stiring. Method Add all ingredients except for the vanilla to a heavy sauce pot. We usually use an All Clad 2 quart candy pot with a digital thermometer. Place on medium heat and bring to a boil while stirring to incorporate all the ingredients. Once the mixture has come to a boil lower the heat slightly and add the thermometer until it comes to 238° F. This will take a while. Give it at least 30 minutes. If you put the heat up higher it might burn. As soon as it hits 238° F take it off the heat and stir with a wood spoon and add the vanilla. It will take a while to stir and as the fudge cools it will become thicker. After a few minutes (5-7) pour into an 8 x 8 inch buttered pan and cool for a few hours. You can score the fudge as soon as you pour it into the pan to make it easier for cutting later. Place some plastic wrap over the fudge. Lasts about a week.
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