Sour-Cream Fudge

Recipe Instructions Butter an 8-inch-square pan. Set aside. Cook the sugar, salt and sour cream in a saucepan over medium heat to 236 degrees (soft-ball stage), stirring occasionally, about 15 minutes. Add the butter. Cool at room temperature, without stirring, until lukewarm (about 110 degrees). Beat until the mixture loses its gloss and add the nuts. Spread the mixture in the pan. When firm, cut into squares. This recipe yields 24 pieces. Each piece: 111 calories; 64 mg sodium; 7 mg cholesterol; 5 grams fat; 2 grams saturated fat; 17 grams carbohydrates; 1 gram protein; 0.24 gram fiber.