| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Dutch | Holidays | 48 | Servings |
INGREDIENTS
| 2 | c | Sugar |
| 1 | c | Buttermilk |
| 1/2 | c | Margarine |
| 1 | tb | Corn syrup |
| 1 | ts | Baking soda |
| 1 | ts | Vanilla extract |
| 1/2 | c | Walnuts; chopped |
INSTRUCTIONS
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 margarine melts and sugar dissolves. Use a pastry brush dipped in hot water to wash down any sugar crystals on the sides of the pan. Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Continue to cook till syrup reaches a soft ball stage (approximately 234 - 240 degrees). Remove from heat; add vanilla. Do not stir until syrup cools to approximately 200 degrees. Using medium speed of an electric mixer, beat fudge till thickened and no longer glossy. Stir in walnuts. Pour into a buttered 8 x 8 inch pan. Cool completely. Cut into squares and store in an airtight container. Recipe By : The Creative Christmas Kitchen Posted to EAT-L Digest 4 October 96 Date: Sat, 5 Oct 1996 18:38:15 -0500 From: Janet Baker <jbaker@CNMNET.COM>
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