BUTTERMILK FUDGE
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.
Provided by Linda Stevens
Categories Candies
Time 40m
Number Of Ingredients 7
Steps:
- 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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