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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 48 - Change
Nutritional Facts
Servings Per Recipe: 48

Amount Per Serving
Calories 46
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 58mg
Total Carbohydrate 9g
Dietary Fiber 0g
Sugars 9g
Protein 1g
Vitamin A  2%Vitamin C  0%
Calcium  1%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttermilk Fudge

Recipe Tags: Fudge Recipes

Date Added: June 11, 2009


1 Teaspoon Baking Soda dissolved in
2 Cups Sugar brown to taste
1/2 Cup Margarine (soy)
1 Teaspoon Extract Of Vanilla or cognac vanilla *
1 Tablespoon Corn Syrup white (honey also works well)
1 Cup Buttermilk or low-fat sour cream
1/2 Cup Walnut chopped
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1. Butter sides of a large heavy saucepan or Dutch oven.

2. Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly, until margarine melts and sugar dissolves.

3. Use a pastry brush dipped in hot water to wash down any sugar crystals on the sides of the pan.

4. Increase heat to medium and bring to a boil.

5. Do not stir while syrup is boiling. Continue to cook till syrup reaches a soft ball stage (approximately 234 - 240 degrees).

6. Remove from heat; add vanilla. Do not stir until syrup cools to approximately 200 degrees.

7. Using medium speed of an electric mixer, beat fudge till thickened and no longer glossy.

8. Stir in walnuts. Pour into a buttered 8 x 8 inch pan.

9. Cool completely. Cut into squares and store in an airtight container.

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Dietary Notes:
This recipe is very low-sodium with 58.13mg per serving, low-fat with 0.96g per serving, low-saturated fat with 0.15g per serving and low-cholesterol with 0.42mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Tree Nuts, Butter, Corn, Walnuts, Natural Sweeteners allergies.
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