Buttermilk Fudge
"From a scrapof paper in 1927 cookbook using instructions from other fudge cause none given just ingredients"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (67.8 g)
- Calories 183.8
- Total Fat - 1.7 g
- Saturated Fat - 1 g
- Cholesterol - 4.4 mg
- Sodium - 177.5 mg
- Total Carbohydrate - 42.7 g
- Dietary Fiber - 0.4 g
- Sugars - 40.6 g
- Protein - 0.8 g
- Calcium - 16.3 mg
- Iron - 0.3 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Butter sides of a large heavy saucepan or Dutch oven.
Step 2
Combine first 6 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
Step 3
Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
Step 4
Attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
Step 5
Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
Step 6
Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
Step 7
Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
Step 8
Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
Step 9
Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
Step 10
Pour into a buttered 8- inch square pan. Cool completely.
Step 11
Cut into 1-inch squares.
Step 12
Store in an airtight container in refrigerator.
Tips
No special items needed.
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