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Almond and Pecan Buttermilk Fudge Recipe
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Ingredients
| 8 | fl oz | Buttermilk | | 1 | teaspoon | Baking soda | | 14 | oz | Sugar | | 2 | tablespoons | Light corn syrup | | 5 1/4 | oz | Whole almonds; coarsely chopped | | 5 1/4 | oz | Pecans | | 1 1/2 | teaspoons | Vanilla extract | | 6 | tablespoons | Butter |
Instructions
Combine buttermilk and baking soda in a 3 quart casserole. Stir well until
soda completely dissolves. Stir in sugar and corn syrup. Add butter. Cook
on HIGH 3 minutes or until boiling. Remove from microwave.
Stir fudge with a metal spoon. Place a sheet of microwave safe plastic wrap
over 3/4 of casserole. If using microwave candy thermometer (PREFERRED
METHOD), clip it onto open edge of casserole. Continue to cook on HIGH 14
minutes or until thermometer registers 245 degrees. If no thermometer, a
small amount dropped into a glass of cold water should mass together. Let
cool until thickened, about 45 minutes.
Beat in almonds, pecans and vanilla. Turn fudge out into a generously
greased 8 inch square pan. Let stand 30 minutes, or until firm. Cut the almond and pecan buttermilk fudge into 1.5 inch squares.
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Fri 22 Feb 2008
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