Food recipes
Buttermilk Fudge
Buttermilk Fudge Ingredients: sugars, granulated milk, buttermilk, fluid, cultured, lowfat butter, without salt syrups, corn, light leavening agents, baking soda vanilla extract nuts, cashew nuts, raw Directions: Butt...
Buttermilk Fudge
Ingredients:
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
syrups, corn, light
leavening agents, baking soda
vanilla extract
nuts, cashew nuts, raw
Directions:
Butter sides of a large heavy saucepan or Dutch oven.
Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
Increase heat to medium and bring to a boil.
Do not stir while syrup is boiling.
Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
Test about 1/2-teaspoon syrup in ice water.
Syrup should easily form a ball in ice water but flatten when held in your hand.
Remove from heat: add vanilla.
DO NOT STIR until syrup cools to approximately 200 degrees.
Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
Stir in nuts.
Pour into a buttered 8- inch square pan.
Cool completely.
Cut into 1-inch squares.
Store in an airtight container in refrigerator.
Ingredients:
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
syrups, corn, light
leavening agents, baking soda
vanilla extract
nuts, cashew nuts, raw
Directions:
Butter sides of a large heavy saucepan or Dutch oven.
Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
Increase heat to medium and bring to a boil.
Do not stir while syrup is boiling.
Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
Test about 1/2-teaspoon syrup in ice water.
Syrup should easily form a ball in ice water but flatten when held in your hand.
Remove from heat: add vanilla.
DO NOT STIR until syrup cools to approximately 200 degrees.
Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
Stir in nuts.
Pour into a buttered 8- inch square pan.
Cool completely.
Cut into 1-inch squares.
Store in an airtight container in refrigerator.