BUTTERMILK FUDGE
This recipe is form The Creative Christmas Kitchen by Leisure Arts from the Memories in the Making Series 1992 I have never seen another recipe like it and it is so creamy and yummy delicious.
Provided by LB in Middle Georgia
Categories Candy
Time 1h15m
Yield 48 pieces, 12 serving(s)
Number Of Ingredients 7
Steps:
- Butter sides of a large heavy saucepan or Dutch oven.
- Combine first 5 ingredients in pan 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 side of pan.
- attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
- Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
- Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
- Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
- Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
- Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
- Stir in nuts.
- Pour into a buttered 8- inch square pan. Cool completely.
- Cut into 1-inch squares.
- Store in an airtight container in refrigerator.
Nutrition Facts : Calories 210.4, Fat 7.8, SaturatedFat 5, Cholesterol 21.1, Sodium 194.2, Carbohydrate 35.6, Sugar 34.7, Protein 0.8
BUTTERMILK FUDGE ICE CREAM
Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. I have not made this recipe.
Provided by 89240
Categories Frozen Desserts
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In saucepan, combine sugar and nonsweetened cocoa; add milk and heat.
- Stir until sugar dissolves.
- Cool.
- Beat smooth buttermilk and vanilla.
- Combine with chocolate milk.
- Chill and stir freeze.
Nutrition Facts : Calories 257.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 12.9, Sodium 195.5, Carbohydrate 51.4, Fiber 2.4, Sugar 45.5, Protein 8.3
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