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.