Butterscotch Fudge |
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1/4 cup butter
3/4 cup sour cream
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup nuts
1 cup brown sugar
2 tablespoon swhite corn syrup
Melt butter. Add brown sugar to butter and heat to boiling. Add granulated sugar, sour cream and salt. Cook to 236 degrees F on a candy thermometer. Cool.
Add vanilla extract and nuts, then beat until thick. Pour into buttered pan.