BUTTERMILK FUDGE
Cookies and Candies
Ingredients
Directions
1 cup buttermilk
1 teaspoon soda
1/4 cup light corn syrup
2 cups sugar
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped nuts
Combine buttermilk and soda in saucepan. Add corn syrup. Bring to a boil. Remove from heat.
Stir in sugar until completely dissolved. Cook, covered, over medium heat for 2 or 3 minutes or until steam washes sugar crystals from side of pan. Cook uncovered to 234° or 240° on candy thermometer (soft ball stage). Do not stir.
Add butter and vanilla. Cool to lukewarm (110°). Do not stir.
Beat until thickened and loses luster. Stir in nuts. Pour into buttered dish. Let stand until firm.
TIP: To prevent candy or fudge from becoming "grainy" butter the sides of the saucepan from top to bottom before adding any ingredients.
1 teaspoon soda
1/4 cup light corn syrup
2 cups sugar
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped nuts
Combine buttermilk and soda in saucepan. Add corn syrup. Bring to a boil. Remove from heat.
Stir in sugar until completely dissolved. Cook, covered, over medium heat for 2 or 3 minutes or until steam washes sugar crystals from side of pan. Cook uncovered to 234° or 240° on candy thermometer (soft ball stage). Do not stir.
Add butter and vanilla. Cool to lukewarm (110°). Do not stir.
Beat until thickened and loses luster. Stir in nuts. Pour into buttered dish. Let stand until firm.
TIP: To prevent candy or fudge from becoming "grainy" butter the sides of the saucepan from top to bottom before adding any ingredients.
Source: PDF page 223
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