Butterscotch Fudge.
Ingredients.
1 cup granulated sugar
1 cup brown sugar, firmly packed
3/4 cup sour cream
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts, toasted
Preparation.
Combine sugar, brown sugar, sour cream and butter in a large heavy saucepan.
Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan.
Uncover and cook until mixture reaches the softball stage or candy thermometer registers 240F (115C), sitting occasionally. Remove from heat, and let cool 30 minutes. Add vanilla, and beat with a wooden spoon until mixture thickens and begins to lose its gloss. Stir in pecans. Pour into a buttered 8-inch square pan. Cool completely. Cut into squares.