Friday, November 11, 2011

It's delicious, it'll melt in your mouth, it's got nuts. Oh, Buttermilk Fudge, you're worth the calories.

     This morning I bought a 1/2 gallon of buttermilk.....all fat.  So, with my trusty pressure cooker pot I got from Goodwill for $5, 3 cups of sugar, 1 cup of buttermilk with 1/2 a teaspoon of soda dissolved in it, I started making fudge.  The heavy gague aluminum really does make a stout difference when making candy.  I've never had a batch burn when cooking in that pot but it sure won't stay as light colored as my cousin, Diane Betts.  Her fudge is white where mine is a darker, carmel color.  However, both of ours are little squares of Heaven - make no mistake on that.  You can use a 1/2  cup of pecans if you like while you beat it smooth, or not.  BUT, you CANNOT omit the stick of butter or teaspoon of vanilla after it's come off the fire.  I can usually count 3 minutes and then it's ready to pour into a butter greased pyrex for it to cool.  Cut, then put in a festive tin or pouch and give to your MOST deserving fans.  This isn't the easiet thing to make but it sure is one of the most wonderful when it's done. 
Not heard of it?  Just ask Stewart Lee, Rob Brinkley, or even Diane Betts herself.  Be prepared for strang noises as they describe just how special this fudge is.

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