Buttermilk Fudge

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.