Buttermilk Fudge Recipes

BUTTERMILK CHOCOLATE CAKE WITH FUDGE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.
• In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.
• Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.

BUTTERMILK FUDGE

Steps:

• 1. Butter the sides of a large Dutch Oven.
• 2. Combine the first 5 ingredients in pan and cook over med/low heat, stirring constantly until butter melts and sugar dissolves. Scrap sides making sure they are free of any sugar crystals.
• 3. Attach a candy thermometer to pan, making sure it does not touch bottom of the pan.
• 4. Increase your heat to medium and bring to a boil. Do not stir while syrup is boiling. (This is very important and also why you must be sure to have a large enough pan. Mixture will boil up and you will be inclined to stir it back down for fear it is going to overflow.)
• 5. DO NOT STIR WHILE SYRUP IS BOILING! Your mixture will be whitish yellow at beginning, but by the time it has reached the proper temp it will be a dark caramel color.
• 6. Continue to cook until syrup reaches soft ball state or 234-240 degrees on thermometer.
• 7. Turn off heat, or remove from heat and add vanilla leaving thermometer in mixture. DO NOT STIR IN THE VANILLA, until mixture cools to 200 degrees.
• 8. Beat the fudge with an electric mixer set on medium until it is thick and no longer glossy.
• 9. Stir in the nuts.
• 10. Pour into a buttered 8 X 13 pan. Cool completely.
• 11. Cut into 1 inch squares. Store in an airtight container in refrigerator.

BUTTERMILK FUDGE

Steps:

• Mix all ingredients EXCEPT nuts in heavy saucepan.
• Cook to soft ball stage on a candy thermometer, then 1 more notch.
• Remove from heat and add nuts.
• Stir for 2 minutes.
• Pour into greased 8x8 dish.

32 BEST WAYS TO USE BUTTERMILK

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a buttermilk dish in 30 minutes or less!

BUTTERMILK PEANUT BUTTER FUDGE

Steps:

• Butter a large plate and set aside. In a heavy saucepan, bring the sugar, buttermilk, and salt to a boil over medium-high heat. Cook to the soft ball stage, removing from the heat immediately when the candy thermometer reaches 234 degrees. Add the vanilla and peanut butter, and stir with a wooden spoon to blend. Then beat energetically with the spoon until the fudge begins to lose its gloss and starts to thicken. Pour quickly onto the plate. Allow to cool to room temperature before cutting.

PECAN BUTTERMILK FUDGE

Steps:

• Preheat oven to 350°F. Line a 9x5" loaf pan with parchment paper, leaving a generous overhang on long sides; set aside.
• Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened in color, 8-10 minutes. Let cool, then coarsely chop.
• Heat sugar, buttermilk, butter, honey, and kosher salt in a medium saucepan over medium-high heat, stirring occasionally, until butter and sugar are melted, about 3 minutes. Fit saucepan with thermometer, bring mixture to a simmer and cook, stirring occasionally, until thermometer registers 238°F (mixture will be pale golden and smell faintly of toffee), 6-8 minutes.
• Immediately pour mixture into a medium bowl and, using an electric mixer on medium-high speed, beat until cool and thickened (it will be stiff and matte), 5-8 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth top and sprinkle with sea salt. Let sit at least 1 hour before cutting into pieces.
• DO AHEAD: Fudge can be made 1 week ahead. Store tightly wrapped at room temperature.