This rich Buttermilk Fudge is complete with a salty peanut crunch.
Yield: 48 to 64 pieces
- 1 cup whole buttermilk
- 4 tablespoons salted butter
- 1 tablespoon corn syrup
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup finely chopped roasted, salted peanuts
- Line an 8x8-inch pan with foil, letting foil hang over sides to use as handles. Spray with cooking spray.
- In a deep medium saucepan, combine buttermilk, butter, corn syrup, sugar, and baking soda over medium-high heat, stirring until sugar and butter dissolve. Reduce heat to medium, and insert a candy thermometer. Cook, stirring frequently, until thermometer just registers 240°, approximately 10 minutes. (Mixture will turn a deep caramel color.) Remove from heat immediately, and add vanilla extract, but don’t stir. Let mixture cool for approximately 10 minutes.
- Add peanuts, and stir vigorously with a wooden spoon until mixture thickens and becomes opaque. Quickly transfer to prepared pan, and smooth top with an offset spatula. Let cool at room temperature until fudge sets.
- When fudge has cooled, using foil overhang as handles, lift fudge from pan, and place on a cutting board. Cut fudge into pieces, and store in an airtight container.
Kitchen Tip: Be sure to use a deep saucepan as mixture bubbles up quite high at the beginning of the cooking stage.
From TeaTime, September/October 2016
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