Mom’s Sour Cream Butterscotch Fudge

Directions

1. 1

   Line a 8x4-in. loaf pan with foil; grease foil with 1 teaspoon butter.
2. 2

   In a large heavy saucepan, melt butter over low heat. Add sugars and sour cream; bring to a simmer over medium heat, stirring constantly. Continue to cook until a candy thermometer reads 234° (soft-ball stage).
3. 3

   Cool, without stirring, to 110°. Beat with a spoon until fudge thickens and just begins to lose its sheen. Add pecans and vanilla. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.