Sour Cream Chocolate Fudge

Ingredients

2 cups sugar
1 cup Roberts Sour Cream
2 tablespoons light corn syrup
3/4 teaspoon salt
2 squares (1 ounce each) unsweetened chocolate, broken
2 tablespoons Roberts Butter
1 tablespoon vanilla extract
3/4 cup chopped walnuts or pecans

Preparation

Combine sugar, sour cream, corn syrup, salt and chocolate in a heavy 2 quart saucepan; cook, stirring, over low heat until sugar dissolves; increase heat and bring mixture to a boil. Cook mixture to soft ball stage (236°), stirring often. Remove from heat and set aside until pan is just cool enough to touch. Do not jar pan or stir mixture. When cool, add butter and vanilla extract; beat vigorously until mixture begins to lose its gloss. Stir in nuts. Quickly pour mixture into a buttered 8 x 8 x 2 inch baking pan. Cool; cut into squares.

Yield: about 1 1/2 pound

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.