Buttermilk Candy
Indulge your sweet tooth with this classic Buttermilk Candy recipe, a Southern-inspired treat that's rich, creamy, and utterly irresistible. Made with a blend of buttermilk, butter, and light corn syrup, this old-fashioned confection offers a smooth, melt-in-your-mouth texture with a hint of tangy sweetness. The cooking process involves boiling the mixture to the precise soft ball stage, ensuring a perfect bite every time. Add a touch of vanilla for warmth and optional chopped pecans for a delightful crunch. This beloved homemade candy is surprisingly easy to make and perfect for gifting, holiday platters, or enjoying as a nostalgic snack. Ready in under an hour, Buttermilk Candy is a timeless dessert that brings simple yet unforgettable flavors to your table.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Buttermilk
- 0.5 cups Unsalted butter
- 2 tablespoons Light corn syrup
- 0.25 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 1 cup Pecans (chopped, optional)
Instructions
Prepare a 9x9-inch square baking pan by lining it with parchment paper or greasing it with butter. Set aside.
In a large, heavy-bottomed saucepan, combine the granulated sugar, buttermilk, butter, light corn syrup, and baking soda. Stir the mixture to combine.
Place the saucepan over medium heat and cook, stirring frequently, until the butter is melted and the sugar is dissolved.
Clip a candy thermometer to the side of the saucepan, ensuring the tip is submerged in the mixture but not touching the bottom of the pan.
Bring the mixture to a boil, stirring occasionally, and cook until the candy thermometer reads 238°F (soft ball stage). This will take about 20-25 minutes. Ensure you stir regularly to prevent scorching.
Once the mixture reaches 238°F, remove the saucepan from the heat and let it cool for 5 minutes without stirring.
After 5 minutes, add the vanilla extract and chopped pecans (if using) to the saucepan. Stir vigorously using a wooden spoon until the candy begins to lose its glossy sheen and thickens slightly.
Quickly pour the mixture into the prepared baking pan and spread it evenly with a spatula.
Allow the candy to cool completely at room temperature, about 1-2 hours, until firm.
Once set, lift the candy out of the pan using the parchment paper and cut it into squares or rectangles with a sharp knife.
Store the buttermilk candy in an airtight container at room temperature for up to a week or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 456.6 g | 166% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 444.6 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 373 mg | 29% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
