Chocolate Sour Cream Fudge

 "This fudge recipe is made with sour cream which gives the candy a pleasant tang. Whenever I sell it at our local Christmas bazaar I never have any left!"  Original recipe yield: 1 1/2 pounds.

INGREDIENTS:

2 cups white sugar
1/2 cup sour cream
1/3 cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
1/2 cup chopped walnuts

DIRECTIONS:

Butter an 8 inch square baking dish, and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil; cover and cook one minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from the heat, and add the chocolate and vanilla. Do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees F (80 degrees C). This should take about 15 minutes.
Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool. Cut into small squares.

Christmas Maple Fudge

 "This is the easiest fudge to make, and the best tasting maple fudge anywhere."  Original recipe yield: 64 pieces.

INGREDIENTS:

1 cup white sugar
1 cup brown sugar
1 cup heavy cream
1 teaspoon maple flavored extract
1 teaspoon butter

DIRECTIONS:

In a large glass bowl, stir together the white sugar, brown sugar, cream and maple extract. Place in the microwave, and cook for 11 minutes on full power, or until a candy thermometer registers 234 - 240 degrees F (112 - 115 degrees C). Do not microwave the thermometer.
While the fudge is cooking, fill the sink with 2 to 3 inches of cold water, and add a few ice cubes if you like. When the fudge has cooked, place the bowl into the cold water, being careful not to get any water into the mix. Stir in the butter, and continue stirring until the mixture is thick enough to wrap around the spoon. Pour into a buttered 8 inch square dish, and let stand at room temperature for 30 minutes. Cut into small squares, and store in the refrigerator.