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buttermilk fudge

(4 ratings)
Recipe by
Linda Stevens
Longview, TX

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.

(4 ratings)
yield 50 -60
prep time 15 Min
cook time 25 Min

Ingredients For buttermilk fudge

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

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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