Old-Fashioned Buttermilk Fudge
Old-Fashioned Buttermilk Fudge is a delightful treat that’s sure to bring back memories of childhood. This creamy and sweet fudge combines the tangy flavor of buttermilk with rich butter and sugar to create a timeless dessert that everyone will love.
Why Make Old-Fashioned Buttermilk Fudge
Making Old-Fashioned Buttermilk Fudge is a great way to enjoy a classic treat. This recipe is simple and requires minimal ingredients. It’s perfect for sweetening up any gathering or just for a cozy night in. Plus, the homemade touch always tastes better than store-bought.
How to Make Old-Fashioned Buttermilk Fudge
To create your own Old-Fashioned Buttermilk Fudge, follow these straightforward steps:
Ingredients:
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- Pinch of salt
Directions:
- In a heavy saucepan, combine the sugar, butter, and buttermilk.
- Cook over medium heat, stirring constantly until the mixture comes to a boil.
- Continue boiling without stirring until the mixture reaches the soft ball stage (around 234°F or 112°C), using a candy thermometer.
- Remove from heat and stir in vanilla, baking soda, and salt.
- Let the mixture cool for about 10-15 minutes.
- Beat the fudge with a wooden spoon until it thickens and loses its gloss, then pour into a greased square pan.
- Allow it to set before cutting into squares.
How to Serve Old-Fashioned Buttermilk Fudge
You can serve Old-Fashioned Buttermilk Fudge in a variety of ways. Cut it into small squares and place them on a pretty plate. It pairs well with coffee, tea, or milk. This fudge also makes a sweet addition to dessert trays during holidays or special occasions.
How to Store Old-Fashioned Buttermilk Fudge
To keep your Old-Fashioned Buttermilk Fudge fresh, store it in an airtight container. It’s best kept at room temperature for up to a week. You can also refrigerate it for longer freshness, but be sure to bring it back to room temperature before serving for the best texture.
Tips to Make Old-Fashioned Buttermilk Fudge
- Use a candy thermometer for accurate results, ensuring that the fudge reaches the right temperature.
- Beat the fudge well to get the perfect consistency; this is key to making it smooth and creamy.
- If the fudge becomes too hard while setting, you can warm it slightly in the microwave before re-beating.
Variation
You can try adding nuts or chocolate chips to the fudge for a twist on the classic recipe. This adds extra flavor and a nice crunch that complements the smooth fudge.
FAQs
Can I use low-fat buttermilk for this recipe?
Yes, low-fat buttermilk can be used, but it may slightly alter the texture.
How long does Old-Fashioned Buttermilk Fudge last?
When stored properly in an airtight container, it can last up to a week at room temperature or longer in the refrigerator.
Where can I find the best ingredients for Old-Fashioned Buttermilk Fudge?
You can buy the ingredients you need to make Old-Fashioned Buttermilk Fudge easily at your local grocery store or online. Buy it here.
Enjoy your delightful Old-Fashioned Buttermilk Fudge!
15-Minute Sheet Pan Beef and Broccoli
Ingredients
Marinade
- ½ cup low-sodium soy sauce
- 4 to 5 cloves garlic, finely minced or pressed
- 2 to 3 tablespoons honey
- 2 tablespoons brown sugar, packed
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 to 3 teaspoons ground ginger
- 1 teaspoon kosher salt (optional) soy sauce has salt
- 1 teaspoon freshly ground black pepper or to taste
- Pinch cayenne pepper or red pepper flakes (optional)
Main ingredients
- 1 to 1.25 pounds flank steak, sliced against the grain in bite-size pieces
- About 4 to 6 cups broccoli florets
- 1 tablespoon cornstarch (optional)
- 1 tablespoon cold water (optional)
- 2 to 3 green onions sliced on the bias, optional for garnish
- 1 tablespoon sesame seeds, optional for garnish
Instructions
Preparation
- Preheat oven to 425°F (220°C) and line a sheet pan with aluminum foil; set aside.
- Whisk soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, salt, pepper, and cayenne in a large bowl.
- Add steak, stir to coat, and marinate 10–15 minutes (up to 1 hour if you can).
- Transfer steak to the sheet pan with space between pieces.
- Dunk broccoli in the marinade briefly, then place on the sheet pan among the steak; reserve the marinade.
Cooking
- Bake 10–12 minutes until steak is cooked and broccoli is fork-tender.
- Optionally, boil reserved marinade, whisk in cornstarch slurry, and thin with 1/4–1/2 cup water if needed.
- Drizzle sauce over beef and broccoli, garnish, and serve immediately.
