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Grade A Buttermilk Fudge

Source of Recipe

From "The Complete Southern Cookbook" by Tammy Algood


Recipe Introduction

"In a foods class in college, we were given the assignment of making fudge. it was an exercise in learning to use a candy thermometer and the stages of candy cooking. Everyone in the class made chocolate fudge, but at my grandmother's suggestion, I made her recipe using buttermilk instead. Mine was by far the best and earned me an 'A'!"

List of Ingredients

• 2 cups sugar
• 1 cup buttermilk
• ¼ pound (1 stick) unsalted butter
• 2 Tbsp light corn syrup
• 1 tsp baking soda
• 1 tsp pure vanilla extract


Recipe

In a heavy saucepan over medium heat, combine the sugar, buttermilk, butter, and corn syrup. Stir constantly about 20 minutes, or until the mixture reaches 234°F on a candy thermometer (soft ball stage).

Stir in the baking soda. Let stand at room temperature about 10 minutes, or until the thermometer registers 180°F.

Meanwhile, lightly grease an 8-inch square baking pan and set aside. Stir in the extract and beat with a wooden spoon 2 minutes. Pour into the prepared pan, cool completely on a wire rack, and cut into squares.

Makes 1¼ pounds.


Note:
You can add ¾ cup of chopped pecans to the mixture when you add the extract, if desired. Store leftovers in the refrigerator.