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
Make and share this Buttermilk Fudge recipe from Food.com.
Provided by MizzNezz
Categories Candy
Time 25m
Yield 1 8x8 pan
Number Of Ingredients 6
Steps:
- Mix all ingredients EXCEPT nuts in heavy saucepan.
- Cook to soft ball stage on a candy thermometer, then 1 more notch.
- Remove from heat and add nuts.
- Stir for 2 minutes.
- Pour into greased 8x8 dish.
BUTTERMILK FUDGE
I'd never eaten Buttermilk anything, much less buttermilk fudge until I moved to the South. Now, even tho I love my chocolate, I will choose this buttermilk fudge over chocolate fudge any ole' day! It tastes very similar to a pecan praline and is melt in your mouth delicious! I've made it both with and without the nuts.
Provided by Linda Stevens
Categories Candies
Time 40m
Number Of Ingredients 7
Steps:
- 1. Butter the sides of a large Dutch Oven.
- 2. Combine the first 5 ingredients in pan and cook over med/low heat, stirring constantly until butter melts and sugar dissolves. Scrap sides making sure they are free of any sugar crystals.
- 3. Attach a candy thermometer to pan, making sure it does not touch bottom of the pan.
- 4. Increase your heat to medium and bring to a boil. Do not stir while syrup is boiling. (This is very important and also why you must be sure to have a large enough pan. Mixture will boil up and you will be inclined to stir it back down for fear it is going to overflow.)
- 5. DO NOT STIR WHILE SYRUP IS BOILING! Your mixture will be whitish yellow at beginning, but by the time it has reached the proper temp it will be a dark caramel color.
- 6. Continue to cook until syrup reaches soft ball state or 234-240 degrees on thermometer.
- 7. Turn off heat, or remove from heat and add vanilla leaving thermometer in mixture. DO NOT STIR IN THE VANILLA, until mixture cools to 200 degrees.
- 8. Beat the fudge with an electric mixer set on medium until it is thick and no longer glossy.
- 9. Stir in the nuts.
- 10. Pour into a buttered 8 X 13 pan. Cool completely.
- 11. Cut into 1 inch squares. Store in an airtight container in refrigerator.
BUTTERMILK PEANUT BUTTER FUDGE
Steps:
- Butter a large plate and set aside. In a heavy saucepan, bring the sugar, buttermilk, and salt to a boil over medium-high heat. Cook to the soft ball stage, removing from the heat immediately when the candy thermometer reaches 234 degrees. Add the vanilla and peanut butter, and stir with a wooden spoon to blend. Then beat energetically with the spoon until the fudge begins to lose its gloss and starts to thicken. Pour quickly onto the plate. Allow to cool to room temperature before cutting.
BUTTERMILK CHOCOLATE CAKE WITH FUDGE ICING
This is the simplest and moistest chocolate cake I have ever found and was a favorite when I grew up. I could even whip it up as a child. This cake is also great with the boxed fluffy icing so the great chocolate flavor of the cake is not hidden.
Provided by Sandy
Categories Desserts Frostings and Icings Chocolate
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
- In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
- Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.
Nutrition Facts : Calories 420.6 calories, Carbohydrate 70 g, Cholesterol 42.4 mg, Fat 14.9 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 4.7 g, Sodium 273.7 mg, Sugar 51.5 g
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3.8/5 (124)Estimated Reading Time 2 minsServings 16
- Preheat oven to 350°. Line a 9x5” loaf pan with parchment paper, leaving a generous overhang on long sides; set aside.
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