Thursday, September 30, 2010
2 cups granulated sugar
1 cup buttermilk
1/2 cup butter
1 tablespoon corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup chopped nuts, if you like nuts it really enhancing Pecans are my favorite
Directions:Prep Time: 15 mins
Total Time: 1 1/4 hr
1 Butter sides of a large heavy saucepan or Dutch oven.
2 Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter milts and sugar dissolves.
3 Using a pastry brush dipped in hot water, wash down and sugar crystals on side of pan.
4 attach candy thermometer to pan, making sure thermometer dose not touch bottom of pan.
5 Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
6 Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
7 Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
8 Remove form heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
9 Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
10 Stir in nuts.
11 Pour into a buttered 8- inch square pan. Cool completely.
12 Cut into 1-inch squares.
13 Store in an airtight container in refrigerator.