Buttermilk Fudge
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
  1. Line an 8x8-inch pan with foil, letting foil hang over sides to use as handles. Spray with cooking spray.
  2. 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.
  3. 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.
  4. 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.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/buttermilk-fudge-recipe/