Old-fashioned fudge contains no chocolate

RECIPE FINDER

March 08, 2000|By Ellen Hawks | Ellen Hawks,Sun Staff

Debra Ward of Longview, Wash., requested a Sour-Cream Fudge recipe that doesn't have chocolate in it.

Her response came from Daryl Olson of Powell Butte, Ore.

Sour-Cream Fudge

Makes 9 large squares

2 cups granulated sugar

1 cup sour cream

1/2 teaspoon salt

2 tablespoons butter

1/2 teaspoon vanilla

1/2 cup chopped walnuts, pecans or other nuts

Slowly cook first three ingredients over medium-high heat to soft-ball stage (between 234 degrees and 240 degrees), stirring occasionally. Remove from heat and stir in butter and vanilla. Cool mixture to lukewarm. Do not stir. When just warm, add nuts and beat with a wooden spoon until mixture loses its gloss. Pour immediately into buttered 9-inch-by-9-inch pan. Cool completely. Store in cool, dry place.

Tester Laura Reiley's comments: "The slightly tangy flavor of the sour cream contrasts nicely with the sweetness of this fudge. The texture is very luxurious, especially with the snap of nuts throughout. The color of this old-fashioned fudge is a pale beige; it keeps for about a week in an airtight container. It hardens quickly, so work fast once it cools."

Recipe requests

* Maxine H. Wise of Longview, Wash., writes that she has been looking in Mexican cookbooks for Cocada Pudding. "I've found no mention of it," she says. "It comes with some Mexican TV dinners."

* Linda Jo Kinder of Cooksville is seeking a Strawberry Cream recipe, which she saw on a TV cooking show. "I think it was made with strawberries and Cool Whip. It was scooped out of a bowl like ice cream," she says.

* Lee Moore of Fayetteville, N.C., is looking for a recipe for Pecan Chiffon Pie, which was popular in Charlotte, N.C., years ago, she says.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number.

Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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