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Buttermilk Fudge

1 cup buttermilk
1/2 cup butter or margarine
3 tbl light corn syrup
1 tsp baking soda
2 cups granulated sugar
1 tsp vanilla
2 cups nuts (optional)

Butter a 9-inch square baking pan; set aside. In a heavy 2-quart saucepan, combine buttermilk, butter or margarine, corn syrup, baking soda and sugar. Place over medium-high heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Stirring constantly, cook to 236 F (115 C) or soft-ball stage. Remove from heat. Leave thermometer and wooden spoon in the pan and let mixture stand undisturbed until temperature cools to 210 F (110 C). Add vanilla and nuts and stir until mixture is creamy. Pour into prepared pan. Refrigerate 3 hours or until firm. Cut into 1-inch squares. Store in the refrigerator.

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