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Old Fashioned Buttermilk Fudge
Products Used
0
68
200
Prep Time:
10m
Bake/Cook Time:
15m - 30m
Yield:
1 pound
We resurrected this classic Buttermilk Fudge recipe from 1951 Sue's Candy Kettle Cookbook. 60+ years later and it is still just as delicious - plus only 5 ingredients!
Products Used
Ingredients
- 2 cups Dixie Crystals Extra Fine Granulated Sugar
- 3/4 cup buttermilk
- 1/2 cup corn syrup
- 1/2 teaspoon vanilla
- 1/2 cup nuts
Directions
- Combine sugar, buttermilk and corn syrup; cook to soft ball stage (236° F) or 24° F above boiling point of water.
- Remove from heat and allow mixture to cool undisturbed, until pan can be held on hand with comfort.
- Add flavoring, stir until creamy; add nuts and turn into buttered pan or on damp cloth and shape into roll. Slice when firm.
Dixie Crystals Insight
Note: A candy thermometer is essential for this recipe. If syrup is gets too hot, your fudge will be hard and grainy. If the temperature is too low, it may not thicken at all.
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