BUTTERSCOTCH NUT FUDGE
1/4 c butter
1 c brown sugar
1 c sugar
3/4 c sour cream
1 tsp vanilla
1/2 c chopped black walnuts or other nut meats
Melt butter in heavy saucepan. Add brown sugar and heat to boiling. Add granulated sugar and sour cream.
Cook over low heat. Stirring until sugar dissolves, to soft ball stage (236 F) Cool at room temperature, without stirring , until lukewarm (110 degrees F)
Beat until mixture holds its shape. add vanilla and nuts quickly. Spread in already buttered pan. Cool. Cut into squares. Makes 2 1/2 dozen pieces. Can garnish with nut halves.
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