Pecan Buttermilk Fudge

Buttermilk fudge

I cannot make candy ! My husband loves divinity and I have never had any luck with it.   When I bought my Kitchenaid mixer I had this idea of grandeur thinking that with a new mixer that I could now make divinity.  After three attempts in one day I just gave up.  I’m just not a candy maker.  When I saw this recipe in Bon Appetit all my failures from making candy  just disappeared from my memory.  I can do this.    It looked so delicious. It can’t be that difficult.   Finally for me success at making the best Fudge ever!   This is a great candy for the holidays.  Use it for gifts or just eat it all yourself.   To top it off it is really easy.  You’ll just need a candy thermometer.

   In loaf pan

Just a few tips when making this wonderful fudge.  Make your fudge or any candy for that matter on a dry clear day.    Use a metal spoon to stir the sugar mixture as it cooks.  Don’t use a wooden spoon.   It can hold water which will add that moisture I was talking about  and your candy will not harden as it should.  Now I must get back to my Thanksgiving dinner.

Pecan Buttermilk Fudge  from Bon Appetit 

Yield 16 pieces

Ingredients:

  • 1 cup pecans
  • 2 cups sugar
  • 1 cup buttermilk
  • 1/2 cup ( 1 stick) unsalted butter, cut into  pieces
  • 1 Tablespoon honey
  • 1/8 teaspoon kosher salt

Directions:

  1. Preheat oven to 350 degrees.
  2. Line a 9×5″ loaf pan with parchment paper, leaving a generous overhang on long sides.
  3. Toast pecans on a rimmed baking sheet, tossing occasionally until fragrant and slightly darkened in color about 8-10 min.  Mine took a little longer.  Watch pecans carefully they can go from great to burned in a matter of seconds.
  4. 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.
  5. Fit saucepan with thermemeter, bring mixture to a simmer and cook, sitrring occasionally, until thermometer registers 238 degrees.  (this is 2 degrees above the soft ball stage).  The mixture will be pale golden and smell faintly of toffee .  The original recipe said about 6-8 minutes.  Mine took about 17 minutes.  I am thinking it is because I have an electric glasstop and the heat turns on and off to regulate whereas a gas range stays constant.  Anyway the cooking time may vary greatly.
  6. Immediately pour mixtue into a medium bowl and using an electric mixer on medium-high, beat until cool and thickened ( it will be stiff and matte as opposed to glossy).  Again it took mine about 15 minutes to get to that stage.  The recipe said 8 minutes.  Just be patient!
  7. Fold in pecans.
  8. Scrape fudge into prepared pan.
  9. Let it sit for 1-2 hours before cutting.
  10. Will keep for a week if wrapped tightly and store at room temperature.

Happy cooking!

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