
Sour Cream Centers
This is a rich, light brown center with a distinctly different flavor.
Yield
70 centers
Ingredients
3 cups light brown sugar, packed
1 cup sour cream
1/2 cup butter
1 teaspoon vanilla
dipping chocolate
chopped pecans (optional)
Directions
Place a 9" x 13" ungreased baking pan in the refrigerator to cool (do not freeze). Use cautionary measures when working with hot syrup.
In a saucepan with a tight fitting lid, combine sugar, water and cream of tartar. Cook until mixture boils. Remove lid and cook to 240°F. Pour out into baking pan (or cold slab).
When candy has cooled to lukewarm, stir with a wooden spoon until it gets cloudy. Add marshmallow cream. Continue to stir until it holds its shape.
Turn out on wax paper and cover with a wet towel. Wrap wax paper and towel around candy and chill in refrigerator for about 2 hours or until firm enough to form into centers. Do not let it become too firm.
Gently form into 1/2 inch ball. Let stand 1 hour, then dip into melted chocolate.