Butterscotch Fudge II recipe

1/4 cup butter
3/4 cup sour cream
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup nuts
1 cup brown sugar
2 tablespoons white corn syrup

Melt butter. Add brown sugar to butter and heat to boiling. Add granulated sugar, sour cream and salt. Cook to 236 degrees F on a candy thermometer. Cool.

Add vanilla extract and nuts, then beat until thick. Pour into buttered pan.