Buttermilk Fudge Recipe
Yield: 81 ServingsRecipe by luhu.jp
Ingredients:
1 cup: BUTTERMILK,
1/2 cup: BUTTER or MARGARINE,
3 tbsp: LIGHT CORN SYRUP,
1 tsp: BAKING SODA,
2 cup: GRANULATED SUGAR,
1 tsp: VANILLA,
2 cup: NUTS, optional
Directions:
Butter a 9-inch square baking pan; set aside. In a heavy 2-quart
saucepan, combine buttermilk, butter or margarine, corn syrup, baking
soda and sugar. Place over medium-high heat and stir occasionally
with a wooden spoon until mixture comes to a boil. Clip on candy
thermometer. Stirring constantly, cook to 236 F (115 C) or soft-ball
stage. Remove from heat. Leave thermometer and wooden spoon in the
pan and let mixture stand undisturbed until temperature cools to 210
F (110 C). Add vanilla and nuts and stir until mixture is creamy.
Pour into prepared pan. Refrigerate 3 hours or until firm. Cut into
1-inch squares. Store in refrigerator. Shared by ELLIE COLLIN,
Prodigy ID# CMKD93F.
Source from luhu.jp
saucepan, combine buttermilk, butter or margarine, corn syrup, baking
soda and sugar. Place over medium-high heat and stir occasionally
with a wooden spoon until mixture comes to a boil. Clip on candy
thermometer. Stirring constantly, cook to 236 F (115 C) or soft-ball
stage. Remove from heat. Leave thermometer and wooden spoon in the
pan and let mixture stand undisturbed until temperature cools to 210
F (110 C). Add vanilla and nuts and stir until mixture is creamy.
Pour into prepared pan. Refrigerate 3 hours or until firm. Cut into
1-inch squares. Store in refrigerator. Shared by ELLIE COLLIN,
Prodigy ID# CMKD93F.
Source from luhu.jp
Tags
Candies