Carmel Fudge Balls
1 Cup walnuts
1/4 Cup butter
1 Cup brown sugar
1/4 tsp. salt
1 Cup sugar
3/4 Cup dairy sour cream
1 tsp. vanilla
Chop 1/2 cup walnuts to medium size pieces then chop remaining walnuts into fine
pieces for coating fudge balls.
Melt butter in a heavy 2 quart saucepan and add sugars, salt and sour cream.
Cook over low heat, stirring until sugar dissolves. Cover and boil slowly 5
minutes. Uncover and cook rapidly without stirring to 236 degrees. Remove from
heat and cool to lukewarm.
Add vanilla and beat until mixture is creamy and begins to hold its shape. Stir
in walnut pieces. Drop by rounded teaspoonfuls onto waxed paper. Quickly shape
into balls and roll in finely chopped walnuts. Let stand until firm.
Makes 2 dozen.