Monday, October 1, 2012

Buttermilk Caramel Fudge

My mom would make this around the holidays.  It is the most interesting recipe that looks like caramel but then sets up into a fudge consistency in the baking dish after you have poured it.  It is buttery and caramely and just melts in your mouth.  Try it, it is so easy to make!
2 cups granulated sugar
1 cup buttermilk
1/2 cup butter
1 tablespoon corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup chopped nuts, if you like nuts it really enhancing Pecans are my favorite (optional)

Butter sides of a large heavy saucepan or Dutch oven.
Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
Using a pastry brush dipped in hot water, wash down and sugar crystals on side of pan.
attach candy thermometer to pan, making sure thermometer dose not touch bottom of pan.
Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
Continue to cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
Remove form heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
Using a spoon stir fudge until thickened and no longer glossy.
Stir in nuts.
Pour into a buttered 8- inch square pan. Cool completely.
Cut into 1-inch squares.
Store in an airtight container in refrigerator.


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