Recipe: Dark Chocolate & Ginger Sour Cream Fudge

It’s so sad to me when people pigeonhole sour cream into the savory food category. Sour cream is such a versatile dairy product and I try to incorporate it into as many recipes as I can… I love it on top of pancakes, porridge, pie, bread pudding, and really anywhere I can get it. When I’m feeling like I need something less heavy, I make buttermilk. The Sour Cream Starter can be used to make buttermilk or sour cream! Perhaps it may come as a surprise, but sour cream works wonderfully in fudge. It’s an old timey treat that is sure to satisfy. Here’s a recipe I enjoyed making:


  • 1 cup sour cream
  • 2 cups cane sugar (I used Turbinado sugar)
  • 1/2 tsp. salt
  • 2 Tbsp. butter
  • 1/2 cup chopped dark chocolate
  • 1/2 cup chopped crystallized ginger


  1. Grease the bottom and sides of a foil-lined pan.
  2. Heat sour cream, cane sugar, and salt to 235°F. Use medium to low heat and stir constantly. The mixture should reach the “softball” stage. When a small amount of the mixture is dropped into cold water, it should become pliable and easily form a ball.
  3. Once softball stage is reached, remove the mixture from heat and add in butter while stirring constantly. The fudge should become less glossy.
  4. Mix in most of the chocolate and ginger, reserving some for garnish.
  5. Pour fudge into greased foil lined-pan and allow to mostly cool.
  6. Top with garnish and let fudge fully cool before cutting into 1″ squares.

At A Glance