Melt the butter, add the sour cream, sugar, vanilla.

Pour condensed milk, stir until smooth.

Cook over low heat, stirring occasionally, 7-10 minutes. When the butter starts to separate and be on top (although this is not always the case, I think it depends on the quality of the oil), turn off the heat and leave to cold to cool.

After some time, when the Fudge has cooled (but not completely, i.e. the oil must not harden and crystallize), hammer is a butter spoon into the fondant until smooth homogeneous mass. Here and ready delicious cream Fudge! The following recipe I'll tell you where I have applied this delicious!!!