Buttermilk Fudge
Tired of your normal chocolate fudge? This buttermilk fudge is much like the fudge you see sold in many specialty candy stores without the specialty price.
2 C. Sugar
1 C. Buttermilk
1/2 C. Butter
1 Tbsp. Corn Syrup
1 tsp. Baking Soda
1 tsp. Vanilla Extract
1/2 C. Walnuts, chopped
Butter sides of large heavy saucepan or Dutch oven. Combine first 5 ingredients in pan and cool over medium-low heat, stirring constantly until butter melts and sugar dissolves. Use a party brush dipped in hot water to wash down any sugar crystals on the sides of the pan.
Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Continue to cook till syrup reaches a softball stage (234 – 240 degrees.) Remove from heat; add vanilla. Do not stir until syrup cools to 200 degrees.
Using medium speed of an electric mixer, beat fudge till thicken and no longer glossy. Stir in walnuts. Pour into buttered 8 x 8 inch pan. Cool completely. Cut into squares and store in an airtight container.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. ![\"Quantcast\"/](\"http://pixel.quantserve.com/pixel/p-7ba8-nx0AzeM6.gif\")
