Buttermilk fudge

Yield: 81 servings

Measure Ingredient
1 cup BUTTERMILK
½ cup BUTTER or MARGARINE
3 tablespoons LIGHT CORN SYRUP
1 teaspoon BAKING SODA
2 cups GRANULATED SUGAR
1 teaspoon VANILLA
2 cups NUTS (optional)

Butter a 9-inch square baking pan; set aside. In a heavy 2-quart saucepan, combine buttermilk, butter or margarine, corn syrup, baking soda and sugar. Place over medium-high heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Stirring constantly, cook to 236 F (115 C) or soft-ball stage. Remove from heat. Leave thermometer and wooden spoon in the pan and let mixture stand undisturbed until temperature cools to 210 F (110 C). Add vanilla and nuts and stir until mixture is creamy.

Pour into prepared pan. Refrigerate 3 hours or until firm. Cut into 1-inch squares. Store in refrigerator. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

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