For the holidays, Reggie would make this sour cream fudge, which we all loved. Personally, I’m not a chocoholic (not that I dislike chocolate, but I don’t crave it). So I really appreciated this creamy fudge during the holidays.
Another recipe to add from our family/friend archives. I’ve added some of Wanda Webb’s delicious recipes; she was my childhood best friend’s mom, and was an amazing cook and taught me a few tricks. Sadly, my own mom was not the best cook, but I still learned a few things from her as well, but better things from Wanda. Wanda’s youngest child, Reggie, was so much like a little brother to me. As we grew older, we also connected with music, camping, discussing mental health issues, and life. I loved that guy dearly. Two days ago would have been Reggie’s 60th birthday, but he is not here to celebrate it. Depression wore him down. It’s such an insidious ailment, and destroys so many lives.
For the family and friends we grew up, I am sharing Reggie’s recipe here, as his sister recently asked for it, but I know a few others have been looking for it as well. So here it will reside, and I hope others will enjoy this. Please, if you have depression, know you are not alone. Reach out to others. Those of us who loved Reggie will always miss him and lament his loss. Know that you matter.
Reggie’s Sour Cream Fudge
- 2 cups sugar
- 1/2 cup sour cream
- 1/3 cup light corn syrup
- 2 TBL. butter
- 1 t. vanilla
- 1/2 cup chopped walnuts
Butter an 8 x 8 pan and set aside. In a heavy pan, cook over moderate heat the sugar, sour cream, corn syrup and butter, stirring constantly and until mixture boils. Cover the pan and cook one more minute. Remove the pan cover; without stirring, continue cooking until the temperature on a candy thermometer reaches 236 degrees. Remove the pan from the heat; add vanilla but do not stir. Cool the pan on a wire rack until the temperature cools down to 176 degrees, about 15-20 minutes. Beat with a wooden spoon to thicken slightly and when it turns creamy, about 3 minutes. Stir in the walnuts; turn mixture into the 8 x 8 buttered pan. Cool. Cut. Eat. Share.