Buttermilk Fudge Recipes

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.

Steps:

• Butter sides of a large heavy saucepan or Dutch oven.
• Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
• Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
• attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
• Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
• Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
• Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
• Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
• Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
• Stir in nuts.
• Pour into a buttered 8- inch square pan. Cool completely.
• Cut into 1-inch squares.
• Store in an airtight container in refrigerator.

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.

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.

Steps:

• Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.

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.