Buttermilk Fudge – a delicious recipe with sugar, buttermilk, butter, corn syrup, baking soda, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter sides of a large heavy saucepan or Dutch oven.
2
Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
3
Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
4
attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
5
Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
6
Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
7
Test about 1/2-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
8
Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
9
Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
10
Stir in nuts.
11
Pour into a buttered 8- inch square pan. Cool completely.
12
Cut into 1-inch squares.
13
Store in an airtight container in refrigerator.
1098
kcal
Calories
79
g
Fat
104
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups granulated sugar, 1 cup buttermilk, 1/2 cup butter, 1 tablespoon corn syrup, and more.
Yes, Buttermilk Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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