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 large heavy saucepan or Dutch oven.
2
Combine first 5 ingredients in pan and col over medium-low heat, stirring constantly until butter melts and sugar dissolves.
3
Use a party brush dipped in hot water to wash down any sugar crystals on the sides of the pan.
4
Increase heat to medium and bring to a boil.
5
Do not stir while syrup is boiling.
6
Continue to cook till syrup reaches a softball stage (234 - 240 degrees.)
7
Remove from heat; add vanilla.
8
Do not stir until syrup cools to 200 degrees.
9
Using medium speed of an electric mixer, beat fudge till thicken and no longer glossy.
10
Stir in walnuts.
11
Pour into buttered 8 x 8 inch pan.
12
Cool completely.
13
Cut into squares and store in an airtight container.
1100
kcal
Calories
78
g
Fat
104
g
Carbs
3
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 sugar, 1 cup buttermilk, ½ 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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