In a large heavy saucepan, dissolve baking soda in buttermilk. Add sugar, corn syrup and butter. Cook over medium-high heat, scraping sides of pan often, until mixture reaches the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Remove from heat. When pan is cool to touch on the outside, add nuts and beat well. Pour out onto a wax-paper lined paper-lined baking sheet; let stand until set. Fudge should be firm on the outside and creamy on the inside. Cut into squares.
This Buttermilk Fudge recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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