Santa's White Fudge

This white fudge uses sour cream as its dairy base instead of the usual cream or evaporated milk, which gives it a subtle tang that keeps the sweetness from being one-dimensional. Sugar, sour cream, light corn syrup, margarine, and salt cook together until they hit the soft-ball stage.

The soft-ball stage (236 degrees on a candy thermometer) is where the magic happens. Hit it too low and the fudge stays gooey. Go too high and it turns grainy and hard. If you don’t have a thermometer, drop a small amount into cold water. It should form a soft, pliable ball you can flatten between your fingers.

The 15-minute rest after pulling from the heat is critical. You need the mixture to cool slightly before beating, or the sugar crystallizes too quickly and you get a crumbly texture instead of smooth, creamy fudge. Once it’s rested, beat vigorously until the fudge starts to lose its gloss and thicken.

Chopped candied cherries and pecans get folded in right before pouring. The red and green of cherries and pecans against the white fudge make this a natural for holiday gift plates and cookie trays.

Kitchen Tips

• Use a heavy skillet to prevent scorching on the bottom. Sugar mixtures burn fast in thin pans
• Stir constantly while cooking. Sour cream can curdle if left sitting on the bottom of a hot pan
• Work quickly once the fudge starts to set. It goes from pourable to stiff in about a minute
• Cut into small squares. This fudge is rich and a little goes a long way

Variations

• White chocolate cherry: Stir in ½ cup of white chocolate chips along with the cherries for an even creamier, more indulgent fudge
• Pistachio version: Swap the pecans for chopped pistachios for a green-and-red color contrast without the candied cherries