16-year-old Helena Muffly wrote exactly 100 years ago today:
Her middle-aged granddaughter’s comments 100 years later:
Since Grandma didn’t write much today, I’ll give you an old-time candy recipe for Sour Cream Fudge.
Sour Cream Fudge
1 cup sugar
1 cup brown sugar
3/4 cup sour cream
1 1/4 cups butter
1 teaspoon vanilla
1 cup chopped walnuts
Combine sugar and sour cream. Stir while heating over a low temperature until the sugar is dissolved. Add butter and continue stirring until it is melted. Quit stirring and bring to a slow boil. Continue boiling until candy reaches the soft ball stage (235-240 degrees F.). Remove from heat, beating it while it cools. Add vanilla and nuts. Pour into greased pan.
Sour Cream Fudge has a rich, buttery flavor.
Patience is key to successfully making Sour Cream Fudge. I was surprised how long I needed to cook this candy. It takes a long time to reach the soft ball stage—I think that it took more than an hour.