Buttermilk Fudge
from http://spinningsugar.wordpress.com/

This is an old fudge recipe without chocolate.  Buttermilk gives this fudge a delicious, rich tang!

Commercially-made buttermilk is created by adding bacteria cultures to milk, then heating the mixture to give it that tart, slightly fermented taste. Bulgarian buttermilk is a version of cultured buttermilk in which the cream cultures are supplemented or replaced by yogurt cultures and fermented at higher temperatures for higher acidity. It can be more tart and thicker than cultured buttermilk.

1 cup Bavarian-style buttermilk
1/2 cup unsalted butter
3 tablespoons light corn syrup
1 teaspoon baking soda
2 cups granulated sugar
1 tablespoon vanilla extract
2 cups coarsely chopped pecans or walnuts, if desired

Line a 9-inch dish with heavy-duty aluminum foil and butter the foil well.  Set aside.

In a heavy 4-quart pan, combine the buttermilk, butter, corn syrup, baking soda and sugar.  Place over medium-high heat and stir constantly with a wooden spoon until the sugar completely dissolves and the mixture comes to a full boil.

Clip on your calibrated candy thermometer and cook, stirring constantly, to 236 degrees (F).  Remove from heat and allow the pan to rest undisturbed until the temperature cools to 210 degrees (F).  Add vanilla and nuts and stir until the mixture is creamy (about 5 minutes).

Pour into your prepared pan and allow to cool for 4 hours until it is at room temperature.  Cut into 1-inch squares.

Store between sheets of waxed paper in an airtight container in the refrigerator for two weeks, or freeze for longer storage.  Always bring to room temperature before serving.