Buttermilk Fudge Recipe



2 cups white sugar
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1 Tablespoon corn syrup 
1 teaspoon vanilla extract
1/2 cup chopped nuts


1. Butter sides of a large heavy saucepan.

2. Combine sugar, buttermilk, baking soda, butter and corn syrup in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.

3. Using a pastry brush dipped in hot water, wash down and sugar crystals on side of pan.

4. Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan.

5. Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Continue to cook until syrup reaches softball stage (Approximately 234 to 240 degrees F). Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.

6. Remove from heat, add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.

7. Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy. Stir in nuts.

8. Pour into a buttered 8- inch square pan. Chill for a minimum of 3 hours. Cut into 1-inch squares.





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