Almond-pecan Buttermilk Fudge
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 36 | Pieces | ||
INGREDIENTS
| 1 | c | Buttermilk |
| 1 | t | Baking soda |
| 2 | c | Sugar |
| 2 | T | Light corn syrup |
| 1 | c | Whole almonds, coarsely |
| chopped | ||
| 1 | c | Pecan halves, coarsely |
| chopped | ||
| 1 1/2 | t | Vanilla extract |
| 6 | T | Butter |
| 1 | inch squares. |
INSTRUCTIONS
From 365 Quick and Easy Microwave Recipes by Thelma Pressman 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 into Posted to EAT-L Digest by Kim Malo <kmalo19@IDT.NET> on Dec 6, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 53
Total Fat: 6.3g
Cholesterol: 5.4mg
Sodium: 82.7mg
Potassium: 88mg
Carbohydrates: 14.2g
Fiber: 1.2g
Sugar: 12.7g
Protein: 1.8g