Buttermilk Fudge
Indulge in the creamy, melt-in-your-mouth decadence of homemade Buttermilk Fudge, a timeless treat that blends rich flavor with a touch of nostalgia. This easy-to-make candy recipe features a luscious combination of granulated sugar, tangy buttermilk, and indulgent unsalted butter, cooked to perfection and enhanced with a splash of fragrant vanilla extract. The optional addition of chopped pecans or walnuts adds a delightful crunch to each bite. Perfectly balanced with a hint of fine sea salt, this fudge achieves an exquisite softness thanks to the precise cooking technique of reaching the "soft ball stage" on a candy thermometer. Whether you're preparing it for a festive holiday dessert platter or as an irresistible homemade gift, this velvety-smooth buttermilk fudge will be a crowd-pleaser. Ready in under an hour, this recipe transforms simple pantry staples into bite-sized squares of pure confectionery bliss—ideal for any sweet tooth.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Buttermilk
- 0.5 cup Unsalted butter
- 2 tablespoons Light corn syrup
- 0.25 teaspoon Fine sea salt
- 1 teaspoon Vanilla extract
- 1 cup Chopped pecans or walnuts (optional)
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal, and set it aside.
In a large heavy-bottomed saucepan, combine sugar, buttermilk, butter, corn syrup, and salt. Place the saucepan over medium heat.
Stir the mixture constantly with a wooden spoon or heatproof spatula until the sugar dissolves and the butter melts, making sure to scrape the bottom and sides of the pan to prevent scorching.
Once the sugar has dissolved, attach a candy thermometer to the saucepan. Continue to cook without stirring until the mixture reaches 238°F (soft ball stage). This can take about 20-25 minutes. Keep a close eye on the mixture, as the temperature can rise quickly near the end.
Remove the saucepan from the heat and let the mixture cool undisturbed to 110°F. This can take about 15 minutes.
Once the mixture has cooled, add the vanilla extract. Using a wooden spoon or an electric hand mixer on low speed, beat the mixture until it thickens and loses its glossy sheen. If using nuts, fold them in at this stage.
Quickly pour the fudge into the prepared baking dish and smooth the top with a spatula. Work fast, as the fudge will set quickly.
Allow the fudge to cool completely at room temperature. Once set, use the parchment overhang to lift it out of the dish and transfer it to a cutting board.
Cut the fudge into 1-inch squares. Store in an airtight container at room temperature for up to 1 week.
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 | 755 mg | 33% | |
| 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.
