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Buttermilk Fudge

Buttermilk Fudge created by gailanng

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.

Ready In:
1hr 15mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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"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."
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  1. Smolly
    I haven't tried this yet, but certainly will. I've been looking for this recipe for several years. My Mother made it for us when I was a child and even as a special "love you" after I got married. The recipe came from her Homemaker class in high school. I am now 70, so you know how long this recipe (probably without the candy thermometer) has been around. I hadn't been able to find it on other sites. Thanks for posting it.
    Reply
  2. JPerez
    I intentionally didn't boil long enough to make fudge. I wanted caramel syrup so I left out the nuts. YUMMY! We used it as caramel apple dip and also as ice cream syrup. So good!
    Reply
  3. pwesthays
    This is a favorite from my childhood. One year I didn't cook it long enough and we had a big pot of fudge that wasn't hard - you could eat it with a spoon - and we loved it!! In later years, I made a big batch like that, poured it into a seal tight container and mailed it to my brother for Christmas. Whenever I make it now, I always save some out before the soft ball stage just so we can have spoonfulls. Yes, it's like caramel - almost - or what my mother called pinnoche - but not sticky. It's fantastic even without the nuts.
    Reply
  4. JHSmith95
    Despite following the recipe, mine turned out like a crumb topping similar to granola. The flavor with pecans was similar to sugary pralines. I didn't rate it since it did not turn out like pictured. I will say that you need a pot about double the normal size for this amount of ingredients. Since you can't stir down the mixture, it will boil over!
    Reply
  5. 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.
    Reply
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