Buttermilk Fudge Recipe

Buttermilk Fudge Recipe

Ingredients:

2 c of sugar (granulated)
1 c of buttermilk
1 Tbsp of syrup (light corn)
1/4 lb of butter
1 tsp of soda (baking)
1 t of extract (vanilla)
1 c of walnuts; chopped coarsely

Instructions:

Prepare a saucepan, the higher sides lined with butter, and place all the ingredients excluding extract & chopped walnuts. Grease another saucepan (10 by 5 inch).

Melt sugar, whisking it constantly by the use of a spoon (wooden) in low-level heat ’till butter also melts.

Once it melts, intensify heat into moderate level and let it boil; rinse sugar crystals clinging to pan’s side w/ the use of a brush immersed in warm water.

Lessen heat but at the same time letting it boil, beating only from time to time if necessary. Using thermometer (candy) clipped to pan’s side cook it ’till reaching 236-242 degrees Fahrenheit.

Immediately remove and place it in sink w/ a half inch tepid water . Then, add in extract. Do not blend, then let mixture cool.

When fudge is cooled & a thin layer takes shape on the top of mixture, begin to whisk it methodically (using hands/mixer/food processor). Stop from time to time to let mixture respond to this action.

You will know when to stop, when it loses sheen and becomes light-colored. Using your hand, mixture snaps w/ each movement; using the mixer, the waves become different; by a processor, mixture flows slowly into the middle once you stop mixing.

Before the mix turns into candy, add in walnuts. Let it cool the empty candy into a container with tight lid and refrigerate or store in room temp.

For variety you can also prepare a rum raisin buttermilk candy, just skip extract & replace it w/ a cup of raisins immersed for an hour within a quarter cup of rum (light), & drained.

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