Bread and Butter Fudge 1

Course : Fudge
Serves: 1 pound
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Ingredients:

2 cups granulated sugar
1 cup buttermilk
1/4 pound butter -- (1 stick)
1 tablespoons light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts Optional:
 

Preparation / Directions:

NOTES: This is your basic fudge, stepping out in style. It rivals the best the fudge stores can produce, and is smooth, creamy, butterscotch with a hint of tang. Like its predecessor, Bread and Butter Fudge, it lends itself to many variations--and these, because of the buttermilk, will have just a little more kick to them. Follow instructions for Bread and Butter Fudge but use 6-quart sauce- pan. In step 1, put everything but vanilla and nuts, if desired, in pan. Stir constantly with wooden spoon over low heat until sugar is dissolved. Then bring to a boil. Watch it--It will really swell up. Cook until mixture thickens. Because of acid in buttermilk, it will ball at a comparatively high temperature (236 degrees to 242 degrees F (113.5C to 116.5C). Shock. Seed with vanilla. Stir when cool until it candies. Then add nuts, if desired. Pour. When cool, score. Step 1: PREPARE: Prewarm thermometer; use 3-quart saucepan; butter upper sides of saucepan; measure all ingredients but vanilla and Optionals and dump into saucepan. Grease and, if necessary, line a 5x10-inch pan. Fill glass with ice cubes and water and sink half-inch full of water. Step 2: DISSOLVE sugar, stirring constantly with wooden spoon over low heat until butter melts, gritty sounds cease, spoon glides smoothly over bottom of pan. Increase heat to medium and bring to a boil. Step 3: BOIL after washing down and crystals that may have formed with pastry brush dipped in hot water from thermometer bath, using as little water as possible. Introduce prewarmed thermometer. Reduce heat while retaining boil. Stir no more than necessary. Step 4: TEST in ice-cold water when mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until heat from your hand begins to flatten it and should be al dente--- slightly chewy. Approximately 234 degrees F. to 242 degrees F. (112 degrees C - 116 degrees C). Step 5: SHOCK by placing saucepan in sink. Step 6: SEED by adding, without stirring, vanilla or other flavoring. Then allow to cool. Step 7: STIR when lukewarm and "skin" forms on top (110 degrees F [43.5 degrees C]). Return thermometer to its hot-water bath to soak clean. Stir fudge thoroughly but not vigorously by hand, with electric mixer, or with food processor. Pause frequently to allow fudge to react. Step 8: WATCH for fudge to thicken, lose its sheen, become lighter in color or streaked with lighter shades, gives off some heat, suddenly stiffen. If mixing by hand, fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped. Step 9: ADD any optional ingredients before fudge totally candies. Step 10: POUR, SCORE, AND STORE when cool in airtight container in refridgerator or at room temperature. Recipe can be doubled, if you have a large enough saucepan, and can be frozen.

 

Nutritional Information:

2531 Calories (kcal); 94g Total Fat; (32% calories from fat); 9g Protein; 428g Carbohydrate; 257mg Cholesterol; 2482mg Sodium


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