Yield: 81 servings
|½ cup||BUTTER or MARGARINE|
|3 tablespoons||LIGHT CORN SYRUP|
|1 teaspoon||BAKING SODA|
|2 cups||GRANULATED SUGAR|
|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.