Sour Cream Fudge

Combine sugar, salt and sour cream in a buttered heavy saucepan.

Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234°.

Remove from heat; stir in 2 tablespoons butter.

Beat at high speed with an electric mixer until mixture thickens and begins to lose its gloss (4 to 5 minutes).

Stir in pecans, if desired.

Pour into a buttered 8-inch square baking pan or dish; chill until firm.

Store in an airtight container at room temperature.