Preparation:
Combine sugar, sour cream and margarine in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil, stirring constantly. Continue
boiling 7 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in chocolate until melted. Add remaining ingredients; beat until well blended. Pour into greased 8 or 9 inch square baking pan. Cool at room temperature, cut into squares. This makes about 2 1/2 pounds and takes about 20 minutes in all. |
