Buttermilk Candy Recipes

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BUTTERSCOTCH CANDY



Butterscotch Candy image

My kids didn't think it possible to make butterscotch candies. This proved them wrong!

Provided by Susan White

Categories     Desserts     Candy Recipes

Time 45m

Yield 40

Number Of Ingredients 7

½ cup brown sugar
¼ cup butter
½ cup white sugar
½ cup water
2 teaspoons vinegar
1 pinch salt
½ teaspoon vanilla extract

Steps:

  • Generously butter a 10x15 inch baking pan (with sides).
  • In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.

Nutrition Facts : Calories 30.5 calories, Carbohydrate 5.2 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 8.9 mg, Sugar 5.2 g

BUTTER MINTS



Butter Mints image

Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces, and let them dry. Then package handfuls in parchment-lined tins to give as holiday gifts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 12h35m

Yield Makes 10 dozen

Number Of Ingredients 6

1 stick cold unsalted butter, cut into small pieces
4 cups confectioners' sugar, plus more for dusting
1/4 teaspoon pure peppermint extract
1 tablespoon whole milk
Pinch of kosher salt
Gel food coloring, such as AmeriColor in Soft Pink, Avocado, Super Red, and Fuchsia (optional)

Steps:

  • Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
  • Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
  • Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.

BUTTERMILK CANDY



Buttermilk Candy image

Make and share this Buttermilk Candy recipe from Food.com.

Provided by Sharon123

Categories     Candy

Time 55m

Yield 2 cups

Number Of Ingredients 7

1 cup buttermilk
1/8 lb butter (1/2 stick)
2 cups sugar
1/2 teaspoon corn syrup
1 teaspoon baking soda
1 cup nuts
1/2 teaspoon vanilla

Steps:

  • Put all ingredients except vanilla and nuts into pan and cook, stirring constantly until soft ball forms when dropped in cold water.
  • Add vanilla and nuts and beat till creamy.
  • When cool, cut into squares.
  • Also makes good frosting for spice cake.

Nutrition Facts : Calories 1440.8, Fat 59.3, SaturatedFat 20, Cholesterol 65.9, Sodium 1379.7, Carbohydrate 224.5, Fiber 6.2, Sugar 209.4, Protein 16.1

BUTTERMILK PRALINES



Buttermilk Pralines image

Years ago, I received this candy recipe from a dear friend in Texas. The creamy texture and sumptuous sweetness has earned me rave reviews each time I've made it.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 pounds.

Number Of Ingredients 6

2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon butter
1-1/2 cups pecan halves
1 teaspoon vanilla extract

Steps:

  • In a large heavy saucepan, combine the sugar, buttermilk and baking soda. Cook and stir over medium heat until a candy thermometer reads 210°. , Stir in butter and pecans; cook until thermometer reads 230°. Remove from the heat; add vanilla. Beat with a wooden spoon until mixture loses its gloss and begins to set, about 8 minutes. Quickly drop by teaspoonfuls onto foil-lined baking sheets. Cool.

Nutrition Facts :

BUTTERMILK FUDGE



Buttermilk Fudge image

This recipe is form The Creative Christmas Kitchen by Leisure Arts from the Memories in the Making Series 1992 I have never seen another recipe like it and it is so creamy and yummy delicious.

Provided by LB in Middle Georgia

Categories     Candy

Time 1h15m

Yield 48 pieces, 12 serving(s)

Number Of Ingredients 7

2 cups granulated sugar
1 cup buttermilk
1/2 cup butter
1 tablespoon corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup chopped nuts, if you like nuts it really enhancing Pecans are my favorite (optional) or 1/2 cup cashews, are delicious too

Steps:

  • Butter sides of a large heavy saucepan or Dutch oven.
  • Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
  • Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
  • attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
  • Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
  • Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
  • Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
  • Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
  • Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
  • Stir in nuts.
  • Pour into a buttered 8- inch square pan. Cool completely.
  • Cut into 1-inch squares.
  • Store in an airtight container in refrigerator.

Nutrition Facts : Calories 210.4, Fat 7.8, SaturatedFat 5, Cholesterol 21.1, Sodium 194.2, Carbohydrate 35.6, Sugar 34.7, Protein 0.8

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