- Yield 16 to 20 servings
Buttermilk gives this fudge an extra creamy texture.
- 2 cups sugar
- 1 cup buttermilk
- 1/2 cup (1 stick) butter or margarine
- 1 teaspoon baking soda
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
- Combine the sugar, buttermilk, butter, baking soda and corn syrup in a buttered Dutch oven. Cook over medium heat to 234F on a candy thermometer, soft-ball stage, stirring constantly. Remove from the heat and cool to 180F. Stir in the vanilla. Beat at high speed until the mixture thickens and loses its luster. Stir in the pecans. Pour into a buttered 8-inch square baking pan; cool.
Recipe reprinted with permission from Mother’s Finest Catering’s Mother’s Finest: Southern Cooking Make Easy (2002).