Food recipes
Buttermilk Fudge Recipe
Buttermilk Fudge Recipe Ingredients: sugars, granulated milk, buttermilk, fluid, cultured, lowfat margarine, regular, 80% fat, composite, stick, without salt syrups, corn, light leavening agents, baking soda vanilla e...
Buttermilk Fudge Recipe
Ingredients:
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
margarine, regular, 80% fat, composite, stick, without salt
syrups, corn, light
leavening agents, baking soda
vanilla extract
nuts, walnuts, english
Directions:
Butter sides of a large heavy saucepan or possibly Dutch oven.
Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly, till margarine melts and sugar dissolves.
Use a pastry brush dipped in warm water to wash down any sugar crystals on the sides of the pan.
Increase heat to medium and bring to a boil.
Don't stir while syrup is boiling.
Continue to cook until syrup reaches a soft ball stage
(approximately 234 - 240 degrees).
Remove from heat; add in vanilla.
Don't stir till syrup cools to approximately 200 degrees.
Using medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
Stir in walnuts.
Pour into a buttered 8 x 8 inch pan.
Cold completely.
Cut into squares and store in an airtight container.
Ingredients:
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
margarine, regular, 80% fat, composite, stick, without salt
syrups, corn, light
leavening agents, baking soda
vanilla extract
nuts, walnuts, english
Directions:
Butter sides of a large heavy saucepan or possibly Dutch oven.
Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly, till margarine melts and sugar dissolves.
Use a pastry brush dipped in warm water to wash down any sugar crystals on the sides of the pan.
Increase heat to medium and bring to a boil.
Don't stir while syrup is boiling.
Continue to cook until syrup reaches a soft ball stage
(approximately 234 - 240 degrees).
Remove from heat; add in vanilla.
Don't stir till syrup cools to approximately 200 degrees.
Using medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
Stir in walnuts.
Pour into a buttered 8 x 8 inch pan.
Cold completely.
Cut into squares and store in an airtight container.