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
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.
1/4 cup butter
1 cup chopped pecans
Makes 1 1/2 pounds candy.
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