buttermilk fudge

How To Make buttermilk fudge

• 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.
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