Butterscotch Nut Fudge
- Melt butter in a heavy saucepan. Add the brown sugar and heat to boiling. Add the sugar and sour cream, and cook over medium heat until sugar dissolves. Raise heat slightly, and cook until mixture reaches 236°F on a candy thermometer.
- Remove from heat, and do not stir. Allow to cool at room temperature to lukewarm (pan bottom barely warm to the touch).
- Beat until mixture holds its shape and loses its gloss. Quickly add the vanilla and nuts. Working fast, spread the candy in a buttered 8-inch square dish. Press a pecan half into each piece. Cool and cut into squares.
Recipe editor Patricia Mitchell