I think it is a fun thing to make because it is so completely unnecessary. Cookies, cakes, breads, dessert, and the like are all fillers. You can say, “Yeah, I made these brownies to help fill the kids up”. With candy? Not a chance. Everyone knows you made it because you have a sweet tooth.

This buttermilk candy is really hard to describe. Something like praline, something like fudge, something like penuche…and totally like none of them. You need to beat it until it loses its gloss, just like fudge. The texture is buttery and melting though- it melts cleanly in your mouth with a lingering taste of sweet and nutty. I want to try to make it again and layer it over chocolate fudge.

I make mine a little different than most. I use local, raw honey rather than corn syrup. I like the flavor that honey gives it and I just don’t like corn syrup – even organic corn syrup is very concentrated. You can replace the honey with corn syrup if you like.

This is a great addition to a candy plate at Christmas. Many older folks will look at you with amazement and then pure delight as they taste this flavor from thier childhoods. The younger ones will just be chewing and drooling so you might want to have a mop handy.

My recipe is adapted from the one in an old Farm Journal Candy Cookbook.

Easy, Old Fashioned Buttermilk Candy

• 1 cup full fat buttermilk
• 1 tsp. baking soda
• 2 cups sugar
• 2 tbs honey
• 1/4 cup unsalted butter, cut in pieces
• 1 cup pecans, chopped
• Coarse salt or fleur de sel for sprinkling if desired

1. Combine buttermilk and baking soda and let stand 20 minutes.
2. Add sugar and honey and bring to a boil, stirring constantly until sugar is disolved.
3. When mixture boils add the butter.
4. Cook, stirring occasionally to the soft ball stage, 238F
5. It should be a golden brown color.
6. Remove from heat and cool to 110F.
7. Beat until the mixture loses its gloss and thickens.
8. Stir in pecans and turn into a greased 8 inch square pan.
9. Sprinkle with coarse salt or fleur de sel if desired.
10. Cool completely and cut into squares.

About 1 1/2 lbs

Post from: Baking Delights

Caramel Crunch Fudge Cake

1/2 c butter

2 oz unsweetened chocolate

1 c water

1 c rolled oats (old fashioed oatmeal)

1 c sugar

1 c brown sugar packed

1/2 c chocolate syrup

1/2 c cold coffee brewed strong

1 tsp vanilla

3 eggs

1 1/2 c flour

1 tsp baking soda

1/2 tsp salt

In large pan mix butter and chocolate. Melt…add water and bring to a boil. Remove from heat. Stir in oats, sugars, syrup, coffee, vanilla and egg. Mix well. Stir flour, baking soda, and salt into mixture and mix well. Pour into a greased pan. Bake at 350 for 25-30 minutes or until cake springs back when touched lightly.

Topping For Caramel Crunch Fudge Cake:

1/3 c butter

1/4 c whipping cream

3/4 c brown sugar

1/2 c coarsely chopped pecans or walnuts

As soon as cake comes from oven :

In small saucepan combine all ingredients for topping. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer 2-3 minutes or until slightly thickened. Pour over cake. Broil 4-6 inches from heat about 2 minutes or until browned.

 Just a couple of notes of interest. Check out A Slice Of Cherry Pie for this month’s In The Bag event. The foods to be used  are:

 Aubergines (eggplant to those of us in the US)

Peppers

Basil

  Read the blog for the details. I love these food events because they are fun and challenging and I end up thinking outside the box for a change!

  No recipe on Chocolaterie Wanders Weblog but ooooh! Check out the chocolates they have been tasting in DC!

  A new site (to me) that has been added to the Foodie Blogroll is Confabulation in the Kitchen written by Abby, a southern cook with a great eye for design. I loved the recipes on her site as well as the vintage look with all of the red she used in her design. I can’t help it – it is the artist in me!
Bake the cake, grab a slice while it is warm and gooey, pour some coffee and surf these sites for a bit…It is a wonderful way to relax and you deserve it!

Post from: Baking Delights