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Butter sides of a heavy saucepan. Combine sugar, salt and sour cream in pan. Cook over medium heat, stirring constantly until sugar dissolves. Cover and cook over medium heat 2 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring constantly, until candy thermometer registers 232 degrees. Remove from heat; stir in 2 Tablespoons butter. Beat with a wooden spoon until mixture thickens and begins to lose its gloss (4 to 5 minutes). Spread evenly in a buttered 8 inch square pan or a 9 x 5 inch loaf pan. Cool and cut into squares.
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