Line bottoms of cake pans with parchment paper. Sea level baking time per recipe.
Ingredients
- Cook stirring constantly over low heat until sugar is dissolved about 5 minutes.
- Butter a shallow baking dish.
- Sour Cream Fudge Layer Cake.
- Combine sugar and sour cream.
- The sour cream adds a delicious tang.
- The candy is plenty sweet.
- Remove from heat beating it while it cools.
Butter the sides of a heavy 2-quart saucepan.
Does It Taste Like Sour Cream.
Combine sugar salt and sour cream.
Bring to a boil.
After that reduce the heat and cook for another 30 minutes stirring occasionally.
Increase heat to medium and cook until mixture comes to a boil.
Let stand without stirring for 15 minutes.
Add boiling water.
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Sour cream fudge frosting is simple to make and there are options to add a twist of flavor like peppermint tangerine or mocha.
Butter an 8-inch square pan.
Butter a 9 x 13 x 2-inch baking pan with 1 tablespoon of the butter and set aside.
Beat until thick and creamy then add nuts.
Cream the remaining 8 tablespoons butter and the sugar in a medium bowl.
Cook stirring constantly over low.
Add butter and continue stirring until it is melted.
Bring to a boil.
Preparation And Explanation
- Cool to room temperature in the cooking pot. Mix sugar corn syrup butter salt and sour cream together.
- Divide the batter between the two prepared cake pans and bake for 25 - 30 mins. Cover and simmer for 5 minutes.
- In a 2 quart saucepan mix sugar salt and sour cream. Add it to the butter in thirds alternating with the fudge mixture scraping down the bowl several times as you go.
- 23 to 30 minutes. Mix cocoa powder and instant espresso in small bowl.
- In another bowl whisk together the flour baking soda and salt. A pick inserted into the center will come out clean.
- Continue boiling until candy reaches the soft ball stage 235-240 degrees F. Dissolve the coffee in the hot water and let cool.
Pour into buttered dish.
Butter the sides of a heavy 2-quart saucepan.
To make the cake preheat the oven to 350F.
Cook over medium heat stirring constantly until sugar.
Cook over medium heat stirring constantly until sugar is dissolved.
Stir while heating over a low temperature until the sugar is dissolved.
Pour into greased pan.
Quit stirring and bring to a slow boil.
In a medium bowl vigorously whisk together eggs sugar and salt until pale and thick about 1 minute.
Melt chocolate and butter in the microwave or in a heatproof bowl over simmering water until melted and smooth.
Adjust oven rack to center position and heat oven to 350 degrees.
Remove from the heat.
Cook over medium heat to softball stage 235 degrees stirring constantly.
Cover and cook one minute.
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.
Cook over medium heat until reaches the soft ball stage 235 degrees.
Cool slightly and add vanilla. Instructions are in the recipe below.
Combine sugar and sour cream in a saucepan place it on the stove and bring to a boil.
Set aside to cool slightly.
Cook the sugar salt and sour cream in a saucepan over medium heat to 236 degrees soft-ball stage stirring occasionally about 15 minutes.
The mixture should thicken and become darker.
Add vanilla and nuts.
When the bottom of the pan is cool enough to touch stir in the vanilla.
It makes all the difference in flavor.
Stirring infrequently cook the mixture over medium heat to 232-243 degrees the soft ball stage.
In a heavy saucepan combine the sugar sour cream corn syrup and butter.
Sift together the flour cornstarch baking soda and salt onto a large sheet of waxed paper.
The fudge doesnt taste like sour cream necessarily.
This recipe courtesy of Williams-Sonoma.
Combine sugar syrup sour cream butter and salt in a medium- size heavy saucepan.
Bring to a boil.
Adapted from Williams-Sonoma Kitchen Library Series Cakes Cupcakes Cheesecakes by Sarah Tenaglia Time-Life Books 1995.
In a large saucepan combine the first five ingredients.
In 2-quart heavy saucepan stir together sugar corn syrup sour cream 2 tablespoons butter and the salt.
Courtesy of Cooks Illustrated.
Cook over medium-high heat until a candy thermometer reads 238 soft-ball stage.
This takes about 20 minutes When it reaches 232-244 degrees remove the pan from the stove and allow it to cool.
Cook stirring occasionally to 234F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water.
Add sugar sour cream corn syrup and salt.
Add sugar sour cream corn syrup and salt.
Dont skip toasting the walnuts.
Stir in sour cream vanilla and chocolate mixture until combined.
Butter an 8 inch square baking dish and set aside.
Stir until well blended.
Prepare a 4x8 loaf pan by lining with foil butter the bottom of pan and up the sides 2.
Baking time at 9000 feet.
Cook to the soft ball stage when a bit of syrup dropped into a cup of cold water forms a soft ball.
Instructions are in the recipe below.
Cool slightly and add vanilla.
Dissolve the coffee in the hot water and let cool.
Continue boiling until candy reaches the soft ball stage 235-240 degrees F.
A pick inserted into the center will come out clean.
In another bowl whisk together the flour baking soda and salt.
Mix cocoa powder and instant espresso in small bowl.
23 to 30 minutes.
Add it to the butter in thirds alternating with the fudge mixture scraping down the bowl several times as you go.
In a 2 quart saucepan mix sugar salt and sour cream.
Cover and simmer for 5 minutes.
Divide the batter between the two prepared cake pans and bake for 25 - 30 mins.
Mix sugar corn syrup butter salt and sour cream together.
Cool to room temperature in the cooking pot.
Remove from heat beating it while it cools.
The candy is plenty sweet.
The sour cream adds a delicious tang.
Combine sugar and sour cream.
Sour Cream Fudge Layer Cake.
Butter a shallow baking dish.
Cook stirring constantly over low heat until sugar is dissolved about 5 minutes.