Buttermilk Fudge

Linda Stevens


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 votes

15 Min
25 Min


  • 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.

Printable Recipe Card

About Buttermilk Fudge

Course/Dish: Candies

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