Title: Buttermilk Fudge
Categories: Candies
Yield: 81 Servings

1 c BUTTERMILK
1/2 c BUTTER or MARGARINE
3 tb LIGHT CORN SYRUP
1 ts BAKING SODA
2 c GRANULATED SUGAR
1 ts VANILLA
2 c NUTS (optional)

Butter a 9-inch square baking pan; set aside. In a heavy 2-quart saucepan,
combine buttermilk, butter or margarine, corn syrup, baking soda and sugar.
Place over medium-high heat and stir occasionally with a wooden spoon until
mixture comes to a boil. Clip on candy thermometer. Stirring constantly,
cook to 236 F (115 C) or soft-ball stage. Remove from heat. Leave
thermometer and wooden spoon in the pan and let mixture stand undisturbed
until temperature cools to 210 F (110 C). Add vanilla and nuts and stir
until mixture is creamy. Pour into prepared pan. Refrigerate 3 hours or
until firm. Cut into 1-inch squares. Store in refrigerator. Shared by ELLIE
COLLIN, Prodigy ID# CMKD93F.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini