Ingredients
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2 cup sugar
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1 cup buttermilk
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1 tablespoon light color corn syrup
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¼ cup butter, cut up
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1 teaspoon vanilla
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1 cup chopped toasted walnuts or pecans
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Flaked sea salt
Directions
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Line an 8x4-inch loaf pan with foil, extending foil over edges of pan. Butter the foil.
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Butter the sides of a 2-qt. heavy saucepan. In saucepan combine first three ingredients (through corn syrup). Cook and stir over medium-high heat until mixture boils and sugar dissolves. Reduce heat to maintain a steady boil. Carefully clip a candy thermometer to side of pan. Cook about 20 minutes or until thermometer registers 238°F, stirring occasionally. Adjust heat as necessary to maintain a steady boil.
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Remove saucepan from heat. Add butter and vanilla. (Do not stir). Cool, without stirring, to 110°F (40 to 50 minutes). Remove thermometer. Stir in nuts. Beat mixture with a wooden spoon until fudge becomes very thick and just starts to lose its gloss (9 to 10 minutes). Watch for mixture to thicken on sides of pan as it gets close.
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Immediately spread in prepared pan. Sprinkle lightly with sea salt. Score into squares while warm. Let stand 45 to 60 minutes or until firm. When firm, use foil to lift uncut fudge from pan. Cut into 1-inch squares. Store in an airtight container at room temperature up to 2 weeks.
DIY Buttermilk
If you don't have any buttermilk on hand, make your own by adding 1 Tbsp. white vinegar or lemon juice to a glass measuring cup. Fill with milk to measure 1 cup. Let stand 5 minutes before using.
Nutrition Facts (per serving)
| 91 | Calories |
| 4g | Fat |
| 14g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 91 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 5% |
| Cholesterol 4mg | 1% |
| Sodium 42mg | 2% |
| Total Carbohydrate 14g | 5% |
| Total Sugars 14g | |
| Protein 1g | 2% |
| Vitamin C 0.1mg | 0% |
| Calcium 13mg | 1% |
| Iron 0.1mg | 1% |
| Potassium 29mg | 1% |
| Folate, total 4mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
