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