Sour Cream Candy(1960 Recipe)
A rich, creamy candy with caramel and nut flavors, perfect for those who enjoy indulgent treats with a hint of vanilla and crunchy walnuts.
Ingredients
Instructions
- Combine brown sugar and sour cream and cook until the mixture reaches 240°F or the soft ball stage. Remove from heat.
- Add a pinch of salt and butter to the mixture.
- Beat until the mixture begins to grain.
- Stir in vanilla extract and chopped English walnuts.
- Pour the mixture into a pan and let it cool before cutting into pieces.
Tips & Substitutions
To achieve the perfect soft ball stage at 240°F, use a candy thermometer for accuracy. If you don't have brown sugar, you can substitute it with an equal amount of white sugar mixed with molasses. For a nut-free version, simply omit the walnuts or replace them with sunflower seeds. Be sure to beat the mixture just until it begins to grain for the best texture.
Serving Suggestions
Cut the candy into small squares for easy serving. It pairs beautifully with a cup of coffee or tea for an afternoon treat. Consider serving it alongside Spinach On The Side for a balanced meal, or as a sweet finish after a hearty dinner. You can also package it as homemade gifts during the holidays.
Storage & Reheating
Store any leftover Sour Cream Candy in an airtight container at room temperature for up to a week. If you prefer, you can refrigerate it for a longer shelf life, but allow it to come to room temperature before serving for the best texture. Avoid freezing, as it may alter the texture significantly.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Candy(1960 Recipe) contains roughly 420 calories, with 8g protein, 39g carbohydrates, and 11g fat. It is a good source of calcium (19% of the Daily Value), protein (16% of the Daily Value), and vitamin A (15% of the Daily Value). Note that it is relatively high in sodium, at 2004mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What is the best way to know when the candy reaches the soft ball stage?
Using a candy thermometer is the most reliable method, but you can also test by dropping a small amount of the mixture into cold water. If it forms a soft ball that flattens when removed, it's ready. Be attentive to avoid overcooking, which can lead to a harder texture.
Can I use different nuts in this recipe?
Yes, feel free to experiment with different nuts such as pecans or almonds, depending on your preference. Just ensure that the nuts are chopped finely for even distribution and texture throughout the candy.
What can I do if my candy doesn't grain?
If the candy doesn’t grain, it may be due to insufficient beating. Keep beating until it thickens and begins to lose its gloss. If it remains smooth, you can try cooling it slightly and then re-beating to encourage the graining process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).