Butterscotch Fudge
|
|
|
6 servings
1/4 c Butter
3/4 c Sour Cream
1 c White Sugar
1 ts Vanilla
1/4 ts Salt
1/2 c Nuts
1 c Brown Sugar
2 tb White Syrup
Melt butter. Add brown sugar and heat to boiling. Add white sugar,
sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts
then beat until thick. Pour into buttered pan.
From the Kronborg Kitchen Kapers Cookbook 1975 - Contributed by
Pauline Nissen
Please login or register to add your comments on this recipe. Add to favorites Like this recipe? Click here for more great recipe sites (Opens in a new window) Comments for this recipe:
|
|
|
