This was my second try at making this fudge. I'm nothing if not persistent! It sounded really good and I remember Mother making this fudge. So I gave it a second chance. The recipe, which was attributed to Mom's club friend Lois Johnson, says to cook it to a firm (real firm) ball. But don't. I think she meant soft ball stage that really formed a ball and not too mushy. My first attempt I cooked it too long. Before I beat the fudge, I added the fruit and nuts, but I think it might have been better if I had waited till the fudge was nearly done. My fudge turned pink as I
stirred the cherries. Maybe that was OK - its quite festive this way. It has a nice tangy taste from the sour cream, but not too strong.
LIGHT FUDGE
4 cups sugar
1/4 lb. butter (real)
16 oz. sour cream
Melt butter, add other ingredients. Slow boil to firm ball stage (real firm). Pour into greased dish. Cool till warm. Beat & add vanilla, Maraschino cherries (dried good), nuts or pre-cooked raisins or any kind of fruit you like.
stirred the cherries. Maybe that was OK - its quite festive this way. It has a nice tangy taste from the sour cream, but not too strong.LIGHT FUDGE
4 cups sugar
1/4 lb. butter (real)
16 oz. sour cream
Melt butter, add other ingredients. Slow boil to firm ball stage (real firm). Pour into greased dish. Cool till warm. Beat & add vanilla, Maraschino cherries (dried good), nuts or pre-cooked raisins or any kind of fruit you like.
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