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
- Grease the bottom and sides of a foil-lined pan.
- 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.
- Once softball stage is reached, remove the mixture from heat and add in butter while stirring constantly. The fudge should become less glossy.
- Mix in most of the chocolate and ginger, reserving some for garnish.
- Pour fudge into greased foil lined-pan and allow to mostly cool.
- Top with garnish and let fudge fully cool before cutting into 1″ squares.