Buttermilk Fudge

Linda Stevens

By
@bittygirl51

I'd never eaten Buttermilk anything, much less buttermilk fudge until I moved to the South. Now, even tho I love my chocolate, I will choose this buttermilk fudge over chocolate fudge any ole' day!

It tastes very similar to a pecan praline and is melt in your mouth delicious! I've made it both with and without the nuts.


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Comments:

Serves:

50-60

Prep:

15 Min

Cook:

25 Min

Ingredients

4 c
sugar
2 c
buttermilk
2 stick
butter
2 Tbsp
corn syrup, light
2 tsp
baking soda
2 tsp
vanilla extract
1 c
chopped pecans

Directions Step-By-Step

1
Butter the sides of a large Dutch Oven.
2
Combine the first 5 ingredients in pan and cook over med/low heat, stirring constantly until butter melts and sugar dissolves. Scrap sides making sure they are free of any sugar crystals.
3
Attach a candy thermometer to pan, making sure it does not touch bottom of the pan.
4
Increase your heat to medium and bring to a boil. Do not stir while syrup is boiling. (This is very important and also why you must be sure to have a large enough pan. Mixture will boil up and you will be inclined to stir it back down for fear it is going to overflow.)
5
DO NOT STIR WHILE SYRUP IS BOILING! Your mixture will be whitish yellow at beginning, but by the time it has reached the proper temp it will be a dark caramel color.
6
Continue to cook until syrup reaches soft ball state or 234-240 degrees on thermometer.
7
Turn off heat, or remove from heat and add vanilla leaving thermometer in mixture.

DO NOT STIR IN THE VANILLA, until mixture cools to 200 degrees.
8
Beat the fudge with an electric mixer set on medium until it is thick and no longer glossy.
9
Stir in the nuts.
10
Pour into a buttered 8 X 13 pan. Cool completely.
11
Cut into 1 inch squares. Store in an airtight container in refrigerator.

About this Recipe

Course/Dish: Candies
Hashtags: #sweet, #delicious, #creamy