Recipe by LB in Middle Georgia
This recipe is form The Creative Christmas Kitchen by Leisure Arts from the Memories in the Making Series 1992 I have never seen another recipe like it and it is so creamy and yummy delicious.
Top Review by StickyToffee
Delicious caramel fudge. It took a bit longer to reach softball stage because of the higher proportion of liquid to sugar compared to regular fudge. I made half the recipe and even in a two-quart pot, it foamed up to within an inch of the rim, so be sure you use a larger size pot than you think you need.
- 2 cups granulated sugar
- 1 cup buttermilk
- 1⁄2 cup butter
- 1 tablespoon corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1⁄2 cup chopped nuts, if you like nuts it really enhancing Pecans are my favorite (optional) or 1⁄2 cup cashews, are delicious too
Directions See How It's Made
- Butter sides of a large heavy saucepan or Dutch oven.
- Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
- Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
- attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
- Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
- Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
- Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
- Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
- Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
- Stir in nuts.
- Pour into a buttered 8- inch square pan. Cool completely.
- Cut into 1-inch squares.
- Store in an airtight container in refrigerator.