BUTTERMILK FUDGE RECIPE RECIPES

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.

Steps:

• Line an 8x4-inch loaf pan with foil, extending foil over edges of pan. Butter the foil.
• Butter the sides of a 2-qt. heavy saucepan. In saucepan combine first three ingredients (through corn syrup). Cook and stir over medium-high heat until mixture boils and sugar dissolves. Reduce heat to maintain a steady boil. Carefully clip a candy thermometer to side of pan. Cook about 20 minutes or until thermometer registers 238°F, stirring occasionally. Adjust heat as necessary to maintain a steady boil.
• Remove saucepan from heat. Add butter and vanilla. (Do not stir). Cool, without stirring, to 110°F (40 to 50 minutes). Remove thermometer. Stir in nuts. Beat mixture with a wooden spoon until fudge becomes very thick and just starts to lose its gloss (9 to 10 minutes). Watch for mixture to thicken on sides of pan as it gets close.
• Immediately spread in prepared pan. Sprinkle lightly with sea salt. Score into squares while warm. Let stand 45 to 60 minutes or until firm. When firm, use foil to lift uncut fudge from pan. Cut into 1-inch squares. Store in an airtight container at room temperature up to 2 weeks.