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White Fudge recipe

Old-fashioned cooked buttermilk white fudge…justlike your grandma use to make.

Recipe: White Fudge

1 cup buttermilk1 teaspoon baking soda2 cups granulated sugar2 tablespoons light corn syrup
1/4 cup butter
1 cup chopped pecans

  • Line a 8-inch square pan with lightlybuttered waxed paper or aluminum foil. Set aside.
  • Combine buttermilk and baking soda ina large, heavy saucepan. Let stand 20 minutes.
  • Add sugar and corn syrup to buttermilk,mixing well. Cook over medium low heat. Stir until the sugardissolves, cover with a lid briefly to get any sugar crystalsoff the sides of the pan. Bring to a boil, stirring constantly,when mixture boils, add butter and cook to the soft ball stage(238°F / 115°C) or until a small amount dropped intocold water forms a soft ball that flattens when removed fromthe water. Remove from heat.
  • Let cool to room temperature, withoutstirring.
  • Beat with a heavy wooden spoon until itstarts to thicken; add the pecans and continue to beat untilcandy loses some of its gloss.
  • Spread evenly in the prepared pan. Whenfirm, invert pan; peel off waxed paper and cut into small pieces.Store in an airtight container at room temperature.

    Makes 1 1/2 pounds candy.

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  • Comments

    1 Comment


    If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. NutritionPopup ?

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