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 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
- 1Butter the sides of a large Dutch Oven.
- 2Combine 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.
- 3Attach a candy thermometer to pan, making sure it does not touch bottom of the pan.
- 4Increase 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.)
- 5DO 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.
- 6Continue to cook until syrup reaches soft ball state or 234-240 degrees on thermometer.
- 7Turn 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.
- 8Beat the fudge with an electric mixer set on medium until it is thick and no longer glossy.
- 9Stir in the nuts.
- 10Pour into a buttered 8 X 13 pan. Cool completely.
- 11Cut into 1 inch squares. Store in an airtight container in refrigerator.