Sour Cream Fudge

• 2 cups sugar
• 1/2 cup sour cream
• 1/4 cup light corn syrup
• 1/4 cup butter or margarine
• 2 Tbsp cocoa
• 1 tsp vanilla
• 1 cup chopped nuts

In heavy saucepan mix together sugar, sour cream, corn syrup, butter and cocoa; stir constantly and bring to a boil. Then cook, stirring occasionally, until temperature reaches 238 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens on removal from water. Remove from heat. Stir in vanilla. Cool to 110 degre (lukewarm). Beat until fudge begins to thicken and loses it gloss. Stir in nuts. Turn into greased 8-inch square pan. Cut into squares when cool.