White Fudge
White Fudge? Huh? Isn't that an oxymoron? Who cares! It's DELICIOUS!
As with many of our other candy recipes, the only complication comes in cooking the ingredients to a certain temperature. If you want to do more candy making, you may want to invest in a candy thermometer
Ingredients
| 1 cup | buttermilk |
| 1/4 cup | butter |
| 1 tsp | baking soda |
| 2 cups | sugar |
| 1 1/2 cups | chopped pecans |
| 2 Tbsp | light corn syrup |
Combine buttermilk and baking soda in a 3-qt heavy saucepan. Let stand 20 minutes.
Add sugar and cornsyrup to buttermilk.
Bring to a bloil, stirring until sugar is dissolved.
When mixture boils, add butter and cook, stirring occasionally if necessary
(and I have always had to but I stir from the bottom and slowly so
that it does not start to "sugar") to the soft ball stage (236 to 238 degrees)
- it will turn a medium brown color.
Remove from heat and cool to lukewarm (110 degrees).
Beat until mixture loses its gloss and starts to thicken.
Stir in pecans.
Turn into buttered 8" square pan. Cool until firm; then cut into 36
pieces.
Makes 1 1/2 lbs.