Buttermilk Fudge

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Title: Buttermilk Fudge
Yield: 48 Servings
Categories: Holidays


2 c Sugar
1 c Buttermilk
1/2 c Margarine
1 tb Corn syrup
1 ts Baking soda
1 ts Vanilla extract
1/2 c Walnuts; chopped

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 margarine melts and sugar dissolves. Use a pastry 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 soft ball stage
(approximately 234 - 240 degrees). Remove from heat; add vanilla. Do not
stir until syrup cools to approximately 200 degrees.

Using medium speed of an electric mixer, beat fudge till thickened and no
longer glossy. Stir in walnuts. Pour into a buttered 8 x 8 inch pan. Cool
completely. Cut into squares and store in an airtight container.
Recipe By : The Creative Christmas Kitchen

Posted to EAT-L Digest 4 October 96

Date: Sat, 5 Oct 1996 18:38:15 -0500

From: Janet Baker