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."
photo by gailanng
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
48 pieces
- Serves:
- 12
ingredients
- 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
- 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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Reviews
-
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. -
I'm fighting off my heathens who are trying to get to this. Oops, too late...all gone. Buttery...nutty...heavenly! -
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. -
This is the recipe to try if you want something other than chocolate. It is rich and melt in your mouth delicious. Has the taste of carmel without sticking to your teeth. No doubt a keeper! -
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.
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RECIPE SUBMITTED BY
A stay at home mom of four,
three boys and one girl.
I like to cook, sew and generally, like to try new things i.e. crafts, recipes…
I like the unexpected in cooking, that one ingredient you just cannot believe is in there.
I am pretty much a perfectionist. I like things done right. I am not a procrastinator unless I think that I can’t do it right.
There are so many delicious restaurants in Georgia. Right now I am in love with Vietnamese food at Saigon Noodle House so Yummy. I cant seem to get enough cabbage lately.
