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Old Fashioned Buttermilk Fudge
Tested by Imperial Sugar
Vintage Recipe
Old Fashioned Buttermilk Fudge
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We resurrected this classic Buttermilk Fudge recipe from 1951 Sue's Candy Kettle Cookbook. 60+ years later and it is still just as delicious - plus only 5 ingredients!

Prep time
0:10
Bake/Cook time
0:15 to 0:30
Yield
1 pound
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Old Fashioned Buttermilk Fudge
Extra Fine Granulated Sugar
Prep time :
0:10
Bake/Cook time :
0:15 to 0:30
Yield :
1 pound

INGREDIENTS

DIRECTIONS

  1. Combine sugar, buttermilk and corn syrup; cook to soft ball stage (236° F) or 24° F above boiling point of water.
  2. Remove from heat and allow mixture to cool undisturbed, until pan can be held on hand with comfort.
  3. Add flavoring, stir until creamy; add nuts and turn into buttered pan or on damp cloth and shape into roll.  Slice when firm.

IMPERIAL SUGAR INSIGHT

Note: A candy thermometer is essential for this recipe. If syrup is gets too hot, your fudge will be hard and grainy. If the temperature is too low, it may not thicken at all.

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