Directions:
- Line an 8 inch square pan baking pan with foil, leaving some excess over the sides. (You’ll pull the fudge out with the excess later.) Grease the foil.
- Combine the sugar and buttermilk in a medium or large heavy-bottomed saucepan and bring to a boil over medium-high heat. (Be careful - buttermilk boils over in a hurry!)
- Reduce heat to low and simmer, stirring constantly, until the mixture reaches the soft-ball stage on a candy thermometer, 234-240 degrees. This will take 35-40 minutes. At this point, the mixture will be milky, yet translucent. And very, very hot.
- Off the heat, add the butter, mixing with a wooden spoon until the candy begins to thicken, about 5 minutes. Stir in the nuts until the mixture becomes difficult to stir, 3 minutes. Pour the mixture into the prepared pan and cool for at least 2 hours
- Remove and cut into 1-inch squares.
- The candy will store for 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.73 Kcal (970 kJ) | ||
| Calories from fat | 93.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.4g | 16% | |
|---|---|---|---|
| Cholesterol | 10.08mg | 3% | |
| Sodium | 33.38mg | 1% | |
| Potassium | 117.87mg | 3% | |
| Total Carbs | 32.7g | 11% | |
| Sugars | 31.05g | 124% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 4.07g | 8% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 52.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 305.33 Kcal (1278 kJ) | ||
| Calories from fat | 123.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.71g | 16% | |
|---|---|---|---|
| Cholesterol | 13.29mg | 3% | |
| Sodium | 43.98mg | 1% | |
| Potassium | 155.3mg | 3% | |
| Total Carbs | 43.09g | 11% | |
| Sugars | 40.91g | 124% | |
| Dietary Fiber | 1.08g | 3% | |
| Protein | 5.37g | 8% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 0.5mg | 2% | |
| Calcium | 68.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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