What can you do with leftover buttermilk that is doomed to expire with the majority of it still in the carton. If you have buttermilk from last week’s catfish or hushpuppy recipes, use the last of it for some scrumptious, old fashioned candy.
Candy making isn’t difficult, but it is more of an exact science, similar to baking. For accurate results, invest in a candy thermometer. They’re inexpensive and will take the guesswork out of candy making If not brought to the correct temperature, the candy can be either too soft or rock hard. However, if you don’t want to buy a candy thermometer, you can use the old fashioned method of dropping small amounts of candy into cold water to determine the stage, from soft ball to hard crack.
Reasor’s sells candy thermometers on the aisle with all of the other nifty kitchen gadgets and pans.
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups sugar
- 2 teaspoons corn syrup
- 3 tablespoons butter
- 1 teaspoon vanilla
- 1 cup chopped nuts
Butter a 8 inch square pan and set aside.
In a 4 or 5 quart saucepan, mix together buttermilk, baking soda, sugar, corn syrup and butter. Bring to a boil over medium heat. Cook until the mixture has reached soft ball stage, about 238 degrees Fahrenheit on a candy thermometer. The mixture will turn a rich caramel color when it is almost ready.
Once soft ball stage has been reached, remove the pan from the heat. Stir in the vanilla and nuts. Stir the mixture with a heat proof spatula or wooden spoon until thick and is more dull than shiny in appearance.
Spread candy in prepared pan. Allow to cool to room temperature and cut into squares.
Makes 1 (8 inch) pan