Food recipes
Buttermilk Candy Recipe
Buttermilk Candy Recipe Ingredients: milk, buttermilk, fluid, cultured, lowfat leavening agents, baking soda sugars, granulated syrups, corn, light butter, without salt nuts, pecans Directions: Combine buttermilk and...
Buttermilk Candy Recipe
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
sugars, granulated
syrups, corn, light
butter, without salt
nuts, pecans
Directions:
Combine buttermilk and baking soda in heavy 5 qt saucepan.
Let stand for 20 min.
Add in sugar and corn syrup to buttermilk mix.
Bring to a boil, stirring till the sugar is dissolved.
When mix boils, add in butter, and cook, stirring often, to the soft ball stage (236 - 238 degrees).
It will turn a medium brown.
(NOTE: This foams a LOT as it's cooking, so you will have to stir and watch carefully...just make sure you use a good size pot, so it doesn't boil over).
Remove from heat and cold to lukewarm (110 degrees).
Beat with a hand mixer till its gloss starts to dull and starts to thicken (the color also lighten).
Stir in pecans, if you like.
Pour into buttered 8 or possibly 9 inch pan.
Cold till hard and cut into pcs.
Maureen Says:This recipe was sent to me last year and was an instant hit.
Smells like caramel while its cooking and tastes like it too.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
sugars, granulated
syrups, corn, light
butter, without salt
nuts, pecans
Directions:
Combine buttermilk and baking soda in heavy 5 qt saucepan.
Let stand for 20 min.
Add in sugar and corn syrup to buttermilk mix.
Bring to a boil, stirring till the sugar is dissolved.
When mix boils, add in butter, and cook, stirring often, to the soft ball stage (236 - 238 degrees).
It will turn a medium brown.
(NOTE: This foams a LOT as it's cooking, so you will have to stir and watch carefully...just make sure you use a good size pot, so it doesn't boil over).
Remove from heat and cold to lukewarm (110 degrees).
Beat with a hand mixer till its gloss starts to dull and starts to thicken (the color also lighten).
Stir in pecans, if you like.
Pour into buttered 8 or possibly 9 inch pan.
Cold till hard and cut into pcs.
Maureen Says:This recipe was sent to me last year and was an instant hit.
Smells like caramel while its cooking and tastes like it too.