For Chocolate Sour Cream Fudge, follow recipe and add 2 squares (each 1 ounce) unsweetened chocolate with the vanilla.
Do not stir.
Cool and continue as recipe directs.
ore if necessary). Stir in sour cream a little at a time
Mix sugar, corn syrup, butter, salt and sour cream together. Cook over medium heat until reaches the soft ball stage, 235 degrees.
Cool to room temperature in the cooking pot.
Once cooled, add walnuts and beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.
Cut into 24 squares. Keep in covered container chilled.
1/2 pounds of fudge.
2-quart saucepan; add sugar, sour cream, corn syrup, and salt. Cook
Mix cocoa, coffee and water; cool and stir in vanilla and sour cream.
Beat butter until smooth.
Sprinkle in sugar and beat 3 to 5 minutes.
Add eggs one at a time.
Whisk flour, soda and salt together.
Add flour mixture and cocoa mixture alternately.
Beat 15 seconds after all ingredients are combined.
Pour batter into 2 (9-inch) pans (prepared).
Bake at 350\u00b0 for 25 to 30 minutes. Cool 10 minutes; remove from pan.
o room temperature.
Place sour cream in a bowl and stir
eavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring
o room temperature.
Place sour cream in smaller bowl and add
Mix together flour, soda and salt.
Set aside.
Cream sugar and shortening, add sour cream and eggs; beat well.
Add chocolate and hot water.
Mix well.
Add dry ingredients, beat well.
Add vanilla.
Bake at 350\u00b0.
If using 9 x 13-inch pan bake 35 minutes. If using 9-inch layer pans bake 30 minutes.
Cool and frost with Favorite Fudge Frosting.
ooking spray.
Pour the Sour Cream Sauce over the rolled tortillas
Set oven to 350 degrees.
Grease an 8 x 8-inch baking pan.
Set oven rack to second-lowest position.
Sift the first 8 ingredients in a large bowl.
In a small bowl, whisk together sour cream, melted butter, egg and vanilla.
Add the sour cream mixture to the dry ingredients, and beat with a wooden spoon or a whisk until just combined.
Add in chocolate chips and walnuts; mix to combine.
Transfer the batter into prepared baking pan.
Bake for about 35-45 minutes, or until cake tests done.
Combine sugar, sour cream, milk, corn syrup, and salt in a heavy saucepan and bring to a boil, stirring constantly.
Then cover and cook 3 minutes without stirring.
Remove cover and continue to cook without stirring until mixture reads 234 degrees F on candy thermometer.
Pour into large mixing bowl.
Let cool.
Beat in butter and vanilla.
Continue beating until fudge loses glossy appearance.
Pour into 8x8-inch square buttered pan.
Cool, and cut into squares.
Mix sugar, corn syrup, butter and sour cream thoroughly. Cook over medium or low heat to soft-ball stage; cool. Add vanilla. Cool to room temperature; beat until thick. Add nuts. Pour into buttered pan. Do not spread. Top will be glossy and uneven. Cut into squares when firm.
In heavy 2-quart saucepan with cover, combine sugar, sour cream, chocolate, salt and syrup. Cook and stir over medium heat until mixture boils. Cover and cook 3 minutes. Uncover and cook, stirring frequently, until candy thermometer registers 234\u00b0 to 240\u00b0. Remove from heat. Stir in margarine and vanilla. Cool to 110\u00b0 without stirring. Beat until creamy and has lost its gloss. Stir in nuts and pour in buttered dish. Chill until hard.
br>In saucepan, combine sugar, sour cream and butter. Cook over medium
Combine water, oleo and chocolate in pan and bring to a boil. Remove from heat.
Stir in combined flour and sugar.
Add eggs, sour cream, soda, salt and mix well.
Bake in a jelly roll pan at 375\u00b0 for 20 to 25 minutes.
Frost while warm.
Sift all dry ingredients.
Combine shortening and sour cream and beat for 2 minutes.
Add chocolate, eggs, vanilla, hot water and dry ingredients.
Turn into well-greased and floured pans. Makes 2 (8-inch) pans baking for 35 minutes, 2 (9-inch) pans baking for 25 to 30 minutes or a 13 x 9 x 2-inch pan for 30 to 40 minutes.
Bake at 350\u00b0.
Combine white chocolate, marshmallow cream, vanilla and nuts. Set aside.
Combine sugar, butter and sour cream in saucepan. Heat until mixture boils, stirring constantly.
Cook 5 minutes while boiling.
Fold into chocolate mixture until smooth.
Pour into buttered 8 x 8-inch dish.
Cool in refrigerator.
Cut into pieces.
The smaller the pieces, the fewer calories.
In 2 quart saucepan, mix sugar, sour cream, salt and corn syrup. Bring to a boil and boil until soft ball stage.
Remove from heat and add remaining ingredients, stirring until the marshmallows are melted and blended.
Pour into 9\" square pan and cool till set.