Buttermilk Fudge
1 cup buttermilk
1 teaspoon baking soda
2 cups granulated sugar
2 tablespoons light corn syrup
1 1/2 sticks (3/4 cup) butter (no substitutes)
2 cups broken pecans
1 1/2 teaspoons vanilla
Stir to dissolve the baking soda in buttermilk in a heavy 4 quart saucepan.
Add the sugar, butter and corn syrup.
Place the mixture over medium-high heat and stir constantly until it starts to boil.
Stop stirring and use a wet paper towel to remove any grains of sugar that hae adhered to the sides of the pan.
Insert a candy thermometr, lower the heat and boil gently until it registers 244 degrees.
Remove the pan from the heat and beat in the pecans and the vanilla.
The mixture will start to thicken almost immediately, so quickly begin dropping it by teaspoons onto an oiled surface. The candy will harden as it cools.
Makes about 1 3/4 pounds of candy (40 to 50 pieces).
May be stored in airtight containers at room temperature for one month. It can be stored frozen for up to six months.
Cook to a soft-ball stage.
Beat and add chopped nuts.
Save