Buttermilk Fudge
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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INGREDIENTS
Nutrition- 2cups granulated sugar
- 1cup buttermilk
- 1⁄2cup butter
- 1tablespoon corn syrup
- 1teaspoon baking soda
- 1teaspoon vanilla extract
- 1⁄2cup chopped nuts, if you like nuts it really enhancing Pecans are my favorite (optional) or 1/2 cup cashews, are delicious too
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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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