Old-time cooked buttermilk white fudge—just like grandma use to make. A fudge worth trying.
1 cup buttermilk
1 teaspoon baking soda
2 cups granulated sugar
2 tablespoons light corn syrup
1/4 cup butter
1 cup chopped pecans
- Line a 8-inch square pan with lightly buttered waxed paper or aluminum foil. Set aside.
- Combine buttermilk and baking soda in a large, heavy saucepan. Let stand 20 minutes.
- Add sugar and corn syrup to buttermilk, mixing well. Cook over medium low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off 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 into cold water forms a soft ball that flattens when removed from the water. Remove from heat.
- Let cool to room temperature, without stirring.
- Beat with a heavy wooden spoon until it starts to thicken; add the pecans and continue to beat until candy loses some of its gloss.
- Spread evenly in the prepared pan. When firm, invert pan; peel off waxed paper and cut into 1-inch squares, if desired. Store in an airtight container at room temperature.
Makes 64 (1-inch) squares.