2 c. sugar
1/2 c. sour cream
1/3 c. light corn syrup
2 tbsp. butter
1/8 tsp. salt
1 c. chopped pecans or walnuts
2 tsp. vanilla

Combine first 5 ingredients in a small pot, bring to a boil. Cover and boil for 3 minutes. Uncover and cook, without stirring, until mixture reaches 230 degrees on candy thermometer. Remove from heat and let stand 15 minutes.

Add pecans and vanilla, beat with a wooden spoon until fudge is thick and begins to lose its gloss (2 to 3 minutes). Pour fudge into a buttered 8 inch square pan. Cool and cut into squares.