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Sour-cream Fudge

2 c Sugar
1/2 ts Salt
1 c Sour cream
2 tb Butter or margarine
1/2 c Broken pecans or other nuts

Combie sugar, salt, and sour cream. Cook, stirring occasionally, to soft-ball stage (236 F). Add butter. Cool at room temperature, without stirring, till lukewarm (110 F). Beat until mixture loses gloss; add nuts. Spread in buttered 8x8x2-inch pan. When firm cut into squares.

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