Chocolate Sour Cream Fudge Recipe

I absolutely love the flavor of this fudge - it's the best I've ever had! After reading some reviews mentioning that the fudge turned out too tough and hard, I decided to try cooking it in a double boiler instead of a saucepot. I find that using a double boiler for cooking sugar prevents it from overcooking and becoming too tough. The result was absolutely fantastic - my fudge turned out beautifully, perfect, and delicious!

I had an unexpected need for a sour cream fudge recipe and found myself in a pinch. A friend had accidentally left a 36oz container of SANDERS chocolate covered salted caramels in her car, turning it into a delicious chocolate caramel brick. I decided to get creative and used the brick in a double boiler to melt it down. With no cream on hand, I turned to Google for a sour cream fudge recipe, and I stumbled upon this fantastic one. I improvised by adding approximately 3/4 cup of sour cream to my 36 oz Sanders caramel mixture and placed it in the freezer to set. The fudge turned out wonderfully and was easily removed from the pan after freezing. So, if you ever find yourself short on ingredients, consider this shortcut: grab a 36 oz canister of SANDERS chocolate salted caramels, mix in 1/2 - 3/4 cup of sour cream, pour into a wax paper-lined pan, and freeze if needed. It's the ultimate improvisation that resulted in a delicious treat!

Wow! This recipe turned out incredibly creamy and delicious, almost like caramel. I didn't have unsweetened chocolate squares on hand, so I used around 8 ounces of Hershey's milk chocolate chips. I also added a 1/2 cup of raisins along with the nuts at the end. It was absolutely delicious! I initially cooked it on top of a double boiler, but when I couldn't get it to reach 240 degrees, I moved the double boiler directly over the burner and soon reached the perfect temperature. I definitely plan on making this again. I'm already brainstorming all the different variations I can try!

This fudge has become my new favorite go-to recipe! It's a popular choice in every gift basket I put together. The first time I made it, I accidentally overcooked it to the point where it was as hard as a rock! But with the help of a good thermometer, controlling the humidity, and taking the time to slowly bring the syrup to the soft-ball stage temperature, every batch I've made since then has turned out perfectly. Thank you for sharing this incredible recipe.

I was a bit hesitant to try this recipe due to the mixed reviews and not having a candy thermometer, but I'm so glad I did! I substituted one cup of sugar with brown sugar and the fudge turned out absolutely delicious with a rich caramel flavor. It was my first time making fudge and it came out beautifully. I highly recommend giving it a try and making a batch!

Great recipe! I opted for peppermint extract and sprinkled crushed candy canes on top to make festive Christmas fudge. Substituted cocoa powder and extra butter for chocolate squares, and it came out incredibly smooth and creamy.

This fudge is beyond compare to any I have made using cream, and far superior to any marshmallow "creme" substitutes. I adore the unique tang it offers! The subtle hint of chocolate distinguishes it from traditional chocolate fudge, giving it more of a caramel flavor, as many others have pointed out.

I decided to experiment with a recipe using sour cream to see how it would turn out. I swapped white chocolate chips and added root beer flavoring, along with extra butter while skipping the nuts. The resulting fudge was absolutely DELICIOUS! While I've used cream and evaporated milk in the past, the sour cream added a unique tang and wonderful texture to this batch. Give it a try, you won't be disappointed. Fantastic!

Simply amazing! While it may require a bit more effort compared to other fudges, the end result is absolutely worth it. To achieve the best flavor, patience is key and having a candy thermometer is essential. The taste is truly unmatched!

Delicious! I enjoy preparing fudge and it turned out amazing!

I had my doubts about this recipe because of its unconventional cooking method, but it turned out wonderfully. I'm already planning to add some coconut to the next batch!

I could have sworn that I reviewed this yesterday. It is one of the creamiest fudges I have ever made. Very consistent and melts in your mouth.

Did not stay intact, crumbled easily.

I followed the instructions to the letter and ended up with a solid clump in my pan! Avoid making this recipe, as the pieces we salvaged weren't even edible. I'll stick to my fluffy recipe. Zero stars.

I decided to make this fudge during the holidays, and it was a huge success! The fudge had a wonderfully creamy consistency. Since I couldn't find a vanilla fudge recipe to follow, I used this one instead. I omitted the chocolate and added vanilla, and I really enjoyed the flavor that the sour cream brought to it.