Buttermilk Candy
Source of Recipe
The Firehouse Cookbook
Recipe Introduction
Can be used for a caramel frosting also. See notes*
Buttermilk Candy or Caramel Icing
My husband sometimes cooks up a batch of this candy for the men at No. 2 station. But despite the old saying, "a watched pot never boils," this one does boil and it really needs watching, and stirring, almost constantly.
2-1/2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
2 tablespoons butter
1/2 cup nuts and raisins (optional)
Mix sugar, salt, and baking soda together in a saucepan. Add the buttermilk and place on medium heat. Let boil gently, stirring constantly, until mixture turns from a cream to a caramel color. Remove from heat and add butter and vanilla.
Cool slightly; then beat until thickened. Nuts or raisins may be added at this stage. Pour the candy onto a buttered dish or platter. Cut into squares when candy is completely cooled.
Yields: 20 (1") squares
Note: Use the same ingredients to make cake icing but do not beat as long or let thicken as for candy.
Variation: If you omit the baking soda and cook the mixture to the soft-ball stage, a white, buttermilk-flavored candy results. Coconut is a good addition to either version of the candy; add it with the nuts or raisins.
Source: The Firehouse Cookbook - Dorothy Jackson Kite
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