Buttery, Caramel-ly Buttermilk Fudge
For A Change From Chocolate
I bet you never thought of making candy with buttermilk. For a change from chocolate fudge, or for the caramel lovers you know, this fudge has a buttery, caramel-y taste. Even if you don’t like buttermilk, believe me, this fudge has no buttermilk flavor you can detect, but it sure is delicious. It is a golden fudge, with a rich caramel flavor that can’t be beat.
A Candy Thermometer Is A Must
This candy will only come out right if you use a candy thermometer or if you use the old fashioned cold water test to see if it’s cooked enough. If you use the cold water test, it’s a matter of judgment as to whether the little bit you drop into the cold water forms a ball. I prefer the candy thermometer as it’s more reliable and there’s no guesswork to it, you simply cook the candy until it reaches the temperature on the thermometer (given in the recipe,) then remove the pan from the heat. Proceed with the next direction after that and your candy will turn out right.
Admetior 6-Inch Candy/Deep Fry Thermometer
Since I’m a chocoholic, I’m amazed to realize that there are folks who really don’t care for chocolate. So I rummaged through old recipes from my Mom and came up with this one. I made a batch to see how it turned out and it was delicious! It does taste like caramel and is undoubtedly one of the most flavorful candies I’ve ever eaten. It’s sure to be a hit with just about anyone.
Gifting Homemade Candy This Year?
A good mixture for a gift box for someone who likes either flavor would be half chocolate fudge and half caramel fudge. Be sure to put them in separate airtight containers or in plastic bags to retain the individual flavor of each and to prevent them from drying out.
- 2 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup butter
- 1 Tablespoon corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup walnuts or pecans, chopped
- Butter sides and bottom of a square 8-inch pan.
- Butter sides of a large, heavy saucepan or Dutch oven.
- Combine first 5 ingredients in Dutch Oven and cook over medium-low heat, stirring constantly, until butter melts and sugar dissolves.
- Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan.
- Attach candy thermometer to pan, making sure the thermometer does not touch bottom of pan.
- Increase heat to medium and bring to a boil. DO NOT stir while syrup is boiling. Continue to cook until candy thermometer reaches 234 to 240 degrees, or until about 1/2 teaspoon of syrup dropped in ice water forms a soft ball. Syrup soft ball should flatten when held in your hand after removal from water.
- Remove pan from heat, add vanilla, but DO NOT stir until syrup cools to approximately 200 degrees.
- Mix with an electric mixer on medium speed until fudge is thickened and no longer glossy. Stir in chopped nuts.
- Pour into prepared buttered 8-inch square pan and cool completely. Cut into 1-inch squares. Store in an airtight container in refrigerator.
P.S. If you still want that Old Fashioned Cocoa Fudge, here’s a link where you can find it:
In case you’re looking for something else in the homemade candy line, I’ve gathered some candy cookbooks below for your browsing pleasure.