Our Simple Journey of Faith, Family and Life

Thursday, September 30, 2010

Buttermilk fudge

                                                     Buttermilk Fudge


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.

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