Sour Cream Fudge

Butter an 8 x 8 x 2-inch baking pan.

Set aside.

Butter the sides of a heavy 2-quart saucepan.

In saucepan, combine sugar, sour cream and butter. Cook over medium-high heat to boiling, stirring constantly, with a wooden spoon.

Clip a candy thermometer to side of pan. Reduce heat to medium.

Continue to cook to 238° (soft ball stage), stirring occasionally.

Mixture should boil at moderate, steady rate over entire surface. Remove from heat.

Chop almond bark into pieces and stir in.

Add vanilla, stirring until coating is melted. Add walnuts, stirring until smooth and mixture starts to thicken (about 3 minutes). Pour into pan.

Score candy while still warm into 1-inch pieces. Cool until firm. Cut into pieces. Store in tightly fitting container.