| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
36 |
Pieces |
INGREDIENTS
| 1 |
c |
Buttermilk |
| 1 |
ts |
Baking soda |
| 2 |
c |
Sugar |
| 2 |
tb |
Light corn syrup |
| 1 |
c |
Whole almonds; coarsely chopped |
| 1 |
c |
Pecan halves; coarsely chopped |
| 1 1/2 |
ts |
Vanilla extract |
| 6 |
tb |
Butter |
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 1
1/2 inch squares.
Posted to EAT-L Digest by Kim Malo <kmalo19@IDT.NET> on Dec 6, 1997
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