Buttermilk Fudge

10
Servings
9m
Prep Time
30m
Cook Time
39m
Ready In

Recipe: #33949

December 20, 2019



"From a scrapof paper in 1927 cookbook using instructions from other fudge cause none given just ingredients"

Original recipe yields 10 servings
OK

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 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 & Variations


No special items needed.

Tags : Candy

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