Buttermilk Fudge

READY IN: 1hr 15mins
YIELD: 48 pieces




  • 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.