Buttermilk Fudge is a delicious old-fashioned candy treat with tangy caramelized flavor and silky texture. This rich and creamy buttermilk fudge recipe has walnuts and is perfect for Christmas and homemade holiday gifts.
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With this old fashioned fudge recipe, you will get creamy fudge with rich buttermilk flavor. It is not complicated to make and has simple ingredients.
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Why this is the Best Old Fashioned Fudge Recipe
There is nothing crazy about this recipe. It is just like your grandmother would have made it when you were younger.
Around the holidays I always got excited when my grandma would make this homemade fudge as a treat for us because it was our favorite.
It was so smooth and full of flavor with walnuts. The fudge had the perfect creamy consistency and tangy flavor because of the buttermilk she used in the recipe.
What makes buttermilk fudge taste so unique?
The uniqueness of this fudge comes from both the flavor and texture. It’s creamy and it has a wonderful tang with the buttermilk.
Buttermilk is slightly acidic which provides a nice balance with the sweetness of fudge.
Buttermilk Fudge Ingredients
This delicious fudge is made with ordinary pantry staples. No need to worry about finding a special ingredient at the store. Take a look at this list to make sure you have what you need in your pantry and fridge.
- Sugar
- Buttermilk
- Butter – don’t use margarine, butter has the best flavor
- Corn syrup – this is important because it will keep the sugar from crystalizing and give you a soft texture
- Baking soda –
- Vanilla extract – don’t use vanilla flavoring, use real vanilla extract for the best flavor
- Walnuts
No Buttermilk, No Problem!
You might be surprised by how simple it is to make buttermilk. If you don’t have any in your fridge and don’t feel like making a special trip to the store to get some buttermilk, you can easily make it. Here’s how:
- Place 1 teaspoon of vinegar or lemon juice in a measuring cup.
- Add milk to the 1-cup line. Stir to combine.
- Let the mixture sit for at least 5 minutes before using.
Recipe Variations
There are several add-ins you can use instead of walnuts for a variety of flavors. Here are some I recommend:
- Almonds
- Pecans
- Pistachios
- Pretzels
- Shredded coconut
- Sprinkles
- Caramel or toffee bits
- Oreo cookie pieces
How to Make Buttermilk Fudge
- Butter sides of a large heavy saucepan, Dutch oven or a large pot.
- In the saucepan, combine sugar, buttermilk, butter, corn syrup, and baking soda.
- Cook over medium-low heat, stirring constantly until the butter is melted and the sugar is dissolved.
- Use a pastry brush dipped in hot water to wipe down any sugar crystals on the sides of the pan.
- Increase the heat to medium and bring the mixture to a boil. Do not stir while it is boiling.
- Continue to boil until it reaches the soft ball stage (234 to 240 degrees).
- Remove it from the heat and add vanilla. Do not stir until it cools to 200 degrees, then use a wooden spoon to stir in the vanilla.
- Use medium speed of an electric mixer, and beat fudge until it is thickened and no longer glossy. Your fudge should have a matte finish
- Stir in chopped walnuts.
- Pour the mixture into a prepared pan (buttered) 8 x 8-inch cake pan. Cool it completely.
- Cut the fudge into squares and store it in an airtight container.
Fudge Making Tips
You want to avoid any of the sugar from crystallizing on the side of the pan, so when you see them, get a pastry brush wet (not too wet) and carefully wipe it off.
If the sugar does crystalize, it can add chunks into your fudge.
Use a candy thermometer. Temperature is key for making fudge. You need to make sure you hit between 234 and 240 degrees Fahrenheit in order for it to set properly.
If it doesn’t get hot enough, you will have soupy fudge and if it gets too hot you will have burnt and dry fudge.
How to Store Fudge
The best way to store fudge is in an airtight container with wax paper between the layers. Using an airtight container will help keep it fresh the longest.
Storing fudge at room temperature is optimal if you will be eating it within a couple of weeks. If you want to extend the shelf life a bit, you can store fudge in the fridge or freeze it.
Can you freeze fudge?
Yes, fudge can be frozen. Wrap it with wax paper then with aluminum foil. Place the wrapped fudge in a freezer-safe airtight container or freezer bag.
Put the container in the back of the freezer to keep it from temperature fluctuations from the door opening and closing. Freeze it for up to 3 months.
When you’re ready to eat the fudge, take it out of the freezer and thaw it for 2 to 3 hours.
How long does fudge last?
When properly stored in an airtight container, the fudge will last:
- 1 to 2 weeks at room temperature
- 2 to 3 weeks in the refrigerator
- Up to 3 months in the freezer
Best Christmas Candy Recipes
Favorite Christmas Cookie and Dessert Recipes
- Chocolate Butterscotch Haystacks
- Chocolate Peppermint Bundt Cake
- Cream Cheese Spritz Cookies
- Red Velvet Cheesecake
- Pistachio Cake
- Rum Balls with Vanilla Wafers
- White Chocolate Covered Oreos
Check out more of my easy candy recipes and the best recipes for Christmas here on CopyKat!
Buttermilk Fudge
Ingredients
- 2 cups Sugar
- 1 cup buttermilk
- 1/2 cup butter
- 1 tablespoon corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup Chopped Walnuts
Instructions
- Butter the sides of a large heavy saucepan or Dutch oven.
- Combine the first 5 ingredients (sugar, buttermilk, butter, corn syrup, baking soda) in the buttered saucepan and cook over medium-low heat, stirring constantly until the butter melts and the sugar dissolves. Use a pastry brush dipped in hot water to wash down any sugar crystals on the sides of the pan.
- Increase the heat to medium and bring to a boil. Do not stir while the syrup is boiling. Continue to cook until the syrup reaches the soft-ball stage (234–240°F).
- Remove from the heat and add vanilla. Do not stir until the syrup cools to 200°F.
- Using an electric mixer on medium speed, beat the fudge until it thickens and is no longer glossy.
- Stir in the walnuts.
- Pour the mixture into a buttered 8×8-inch pan.
- Wait until the fudge cools completely then cut into squares.
- Store in an airtight container.
Teresa rund
Sounds good will def try it soon. Do you also have any recipes – Copycat style- for penuche and pralines?
I thank you in advance.