Although the name may imply that buttermilk fudge will be the richest and densest fudge known to man, this is a bit of a misnomer. Buttermilk has this incredible tangy and creamy flavor that most people commonly know from pancakes. However, the addition of buttermilk to your traditional fudge recipe will help cut some of the richness for a lighter and more airy taste.
Ingredients:
- 2 cups white sugar
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1/2 cup butter
- 1 Tablespoon corn syrup
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts
Directions:
1. Butter the sides of a large heavy saucepan.
2. Combine sugar, buttermilk, baking soda, butter, and corn syrup in a pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
3. Using a pastry brush dipped in hot water, wash down and sugar crystals on side of pan.
4. Attach a candy thermometer to the pan, making sure the thermometer does not touch the bottom of the pan.
5. Increase heat to medium and bring to a boil. Do not stir while the syrup is boiling. Continue to cook until syrup reaches softball stage (Approximately 234 to 240 degrees F). Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
6. Remove from heat, add vanilla. DO NOT STIR until the syrup cools to approximately 200 degrees.
7. Using a medium speed electric mixer, beat the fudge until thickened and no longer glossy. Stir in nuts.
8. Pour into a buttered 8-inch square pan. Chill for a minimum of 3 hours. Cut into 1-inch squares.