How to Make the Best Old-Fashioned Sour Cream Fudge

Jill is an avid writer, gardener, photographer, DIYer, and cook.

This sour cream fudge is made from milk, butter, sugar, sour cream, vanilla & walnuts.

This sour cream fudge is made from milk, butter, sugar, sour cream, vanilla & walnuts.

Recipe for Sour Cream Fudge With Black Walnuts

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

1 small pan of heaven


  • 2 cups sugar
  • 2 tablespoons white corn syrup
  • 2 tablespoons butter
  • 3/4 cup sour cream, thinned with about 1/4 cup of whole milk
  • 1 teaspoon vanilla
  • 1/2 cup walnuts, chopped
Cook sour cream fudge to the soft ball stage, and then remove it from the heat to cool.

Cook sour cream fudge to the soft ball stage, and then remove it from the heat to cool.


  1. Butter a small pan (8x8 or smaller).
  2. Add milk to sour cream until it is the consistency of thick whipping cream. (When Mamaw Bess first started making this fudge, she used homemade sour cream. The recipe actually reads, "If using store-bought sour cream, thin with milk"!)
  3. Mix sugar, corn syrup, butter, and thinned sour cream in a saucepan. If using a candy thermometer, clip it to the side of the pan.
  4. Stirring infrequently, cook the mixture over medium heat to 232-243 degrees, the soft ball stage. (This takes about 20 minutes.)
  5. When it reaches 232-244 degrees, remove the pan from the stove and allow it to cool.
  6. When the bottom of the pan is cool enough to touch, stir in the vanilla.
  7. When the mixture is room temperature, beat it by hand until thickened. (This will only take a minute or two at most.)
  8. Add the nuts and pour the mix into the buttered pan.
  9. Allow the fudge to cool then cut it into small pieces and enjoy.

When is the fudge ready?

The Soft Ball Test:

If you don't have a candy thermometer, test your fudge for doneness the old-fashioned way: Drop a bit of it into a cup of cold water. If you can form it into a soft ball with your fingers, it's ready to remove from the heat.

The Secret to Making Good Sour Cream Fudge

Sour cream fudge was one of my grandmother's specialties...an old fashioned, "from scratch," delicious bit of heaven that's not extremely quick or particularly easy to make. Her trick? A combination of neglect and timing. As the fudge cooks, don't stir it too much. And as soon as it reaches the soft ball stage, remove it from the heat. If you manage those two things, your sour cream fudge will be melt-in-your-mouth, creamy good.

How to Prevent Grainy Fudge

If you want a creamy fudge that isn't grainy, mix the ingredients together without melting the butter first, then set them on medium heat and let them cook without bothering them too much. In fact, stirring the mixture only 4 or 5 times is enough. As soon as it hits the soft ball stage, about 240 degrees F, remove it from the heat.

Of course, becoming a good fudge candy maker takes practice. Like eating candy, however, making it should be a treat—at least according to Mamaw Bess, who would advise you to invite over a friend or two, brew a big pot of coffee and make a day of it.

And if your candy doesn't turn out just right the first time? Laugh a little, make another pot of coffee and try again. As Mamaw Bess would say, "Relax, kid! Have some fun."

Sour Cream Fudge with Black Walnuts is one of my grandmother Bess's vintage candy recipes. Pictured: Bess in high school.

Sour Cream Fudge with Black Walnuts is one of my grandmother Bess's vintage candy recipes. Pictured: Bess in high school.

Sour Cream Fudge: A Sweet Tradition

When my grandmother Bess was in her eighties, she and her two best friends, Gin and Bea, would head out at least once a month, loaded down with talcum powder, fresh fruit and the latest gossip, to "visit the old people."

It was an all-day event.

At the time, Mamaw Bess and her friends seemed ancient to me. How old, I wondered, could these "old people" be?

Later, of course, I realized that the elderly persons in question were shut-ins, senior citizens who, due to illness or infirmity, rarely if ever left their homes. Some rarely left their beds. But thanks to Mamaw Bess and her friends, they were never quite out of the town's social loop.

Never quite forgotten.

Homemade Candy Recipes

During the holidays, the three friends would take tins of homemade candy along on their visits: buckeyes (a.k.a. peanut butter balls), creamy peanut butter fudge, chocolate fudge with pecans and Mamaw Bess's specialty, sour cream fudge with black walnuts.

Sweet and tangy, sour cream fudge is delicious. And, like all fudge candy, it's rich. Mamaw Bess always cut her sour cream fudge into dainty little squares, each the perfect size for a single, delicious taste of tangy sweetness that melted on the tongue, leaving rich black walnuts behind for chewing.

Questions & Answers

Question: What brand of sour cream should I use for the Sour Cream Fudge?

Answer: My Grandma used Broughton, I buy Daisy.

© 2012 Jill Spencer


Jill Spencer (author) from United States on December 09, 2019:

To the person who asked if this could be used as frosting: I tried to answer, but the editors deleted my response. What I said was that I have never done that, but it sounds like a delicious idea to pour the un-set fudge over something like a pound cake. Please let us know how it works out!

Jill Spencer (author) from United States on December 12, 2018:

Thanks for commenting, Lorrie! The fudge is not easy to make, but it is good. Much success! Jill

Lorrie Fisher on December 12, 2018:

the very first thing I thought when I saw your grandmother was how sweet and kind she looked ! you were blessed to have her and so were 'the old folks', They don't make 'em like her anymore. Thanks for the recipe, I can't wait to try it. will post results soon.

Jill Spencer (author) from United States on November 09, 2017:

Hi Sharon, that sounds very pretty!

Helene, it does make a very small batch in an 8x8 pan or smaller. When you cook it, be sure to get it to the softball stage; otherwise, the texture will be off. Best to you! Jill

Helene on November 09, 2017:

Tried this recipe, very easy to follow & make,however must had done something wrong. When cut wasn't creamy smooth & sure not a pan full. Open to any suggestions, on this texture. Thanks for sharing.

Sharon Blake on February 11, 2017:

we always stir chopped maraschino cherries in both red and green when we make this fudge for Christmas It is beautiful and they add a nice flavor with the walnuts , Drain the cherries well

Jill Spencer (author) from United States on October 11, 2016:

It really is good, CapCool. If you're ever feeling adventurous in the kitchen, you should give it a try. Thanks for commenting! Best, Jill

Edwin B Lowry from PA on October 10, 2016:

This sounds really good. First time I've ever heard of this kind of fudge. You just made me hungry! :)

Jill Spencer (author) from United States on December 20, 2015:

Hi everybody! I hope you guys have luck with the recipe. The fudge is really scrumptious and different tasting from the usual fudge which, to me, is often too sweet. All the best, Jill

Kitkat55 on December 20, 2015:

This was my Grandma Alderson's recipe, too (I hope!). She made it every Christmas and it was always my favorite Christmas treat. Wasn't Christmas until I'd had Grandma's sour cream fudge. Unfortunately, I lost her recipe and I've been looking everywhere for YEARS. I'm going to try this, but your description matches her comments to me. Thank you so much for this, along with the wonderful story.

Susie Lehto from Minnesota on December 09, 2014:

I was just looking for a recipe for fudge and came upon this hub. Sour Cream Fudge looks like a winner to me. This is one I will make for Christmas. - Thank you!

Chelsey from Ottawa, Ontario on December 08, 2014:

This looks amazing!

heatherlund from Tacoma, WA on December 12, 2013:

These looks delicious and I like that there aren't very many ingredients. Thanks for sharing! Can't wait to try this!

Jill Spencer (author) from United States on August 04, 2013:

Thanks for the pin, moonlake! Appreciate it. --Jill

moonlake from America on August 03, 2013:

Looks delicious pinned it on my sweets board.

Jill Spencer (author) from United States on August 02, 2013:

You'll like it, Nicole. It's really, really good! Thanks for sharing the recipe. --Jill

Nicole Henley from San Leandro on August 02, 2013:

Posted to Facebook. I have never made sour cream fudge. Looking forward to trying.

Jill Spencer (author) from United States on August 27, 2012:

I know, carol7777. I had a piece as soon as I'd poured it into the pan, and then I had another piece for breakfast! With all that sour cream & milk, I'm sure it has lots of good nutrients in it (; Thanks for the comments & the vote!

carol stanley from Arizona on August 27, 2012:

I am dreaming about eating this fudge, there should be a law against such temptation. Great recipe and hub. How about sending me some of this fudge...Voted UP

Jill Spencer (author) from United States on August 27, 2012:

Hope it becomes one of your favorites, Glimmer Twin Fan. It's a great addition big tins of homemade candy. Thanks for commenting! --Jill

Claudia Mitchell on August 27, 2012:

What a wonderful recipe with a wonderful story! I always bake a lot at the holidays and I may add this to the fudge list this year. Thanks!

Jill Spencer (author) from United States on August 27, 2012:

Hi Francesca27. Thank you for the comment! Hope you give the recipe a try. (: Jill

Jill Spencer (author) from United States on August 27, 2012:

Hope you like it, OldRoses. I think it's delicious and not really that hard to make. Take care, Jill

Francesca27 from Hub Page on August 27, 2012:

What a Beautiful Grandmother! And a great recipe. Thank You.

Caren White on August 27, 2012:

What a great hub! I've never heard of sour cream fudge. After reading your wonderful story about your grandmother, I can't wait to try it. Thanks for the helpful cooking tips.

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