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Recipe Name: Almond-pecan Buttermilk Fudge Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 36

1 Cup(s) Buttermilk
1 Teaspoon(s) Baking soda
2 Cup(s) Sugar
2 Tablespoon(s) Light corn syrup
1 Cup(s) Whole almonds, coarsely
1 Cup(s) Pecan halves, coarsely
1 1/2 Teaspoon(s) Vanilla extract
6 Tablespoon(s) Butter
1 inch squares.
From 365 Quick and Easy Microwave Recipes by Thelma Pressman Combine
buttermilk and baking soda in a 3 quart casserole. Stir well until
soda completely dissolves. Stir in sugar and corn syrup. Add butter.
Cook on HIGH 3 minutes or until boiling. Remove from microwave. Stir
fudge with a metal spoon. Place a sheet of microwave safe plastic wrap
over 3/4 of casserole. If using microwave candy thermometer (PREFERRED
METHOD), clip it onto open edge of casserole. Continue to cook on HIGH
14 minutes or until thermometer registers 245 degrees. If no
thermometer, a small amount dropped into a glass of cold water should
mass together. Let cool until thickened, about 45 minutes. Beat in
almonds, pecans and vanilla. Turn fudge out into a generously greased
8 inch square pan. Let stand 30 minutes, or until firm. Cut into
Posted to EAT-L Digest by Kim Malo <kmalo19@IDT.NET> on Dec 6, 1997

Nutrition (calculated from recipe ingredients)
Calories: 115
Calories From Fat: 53
Total Fat: 6.3g
Cholesterol: 5.4mg
Sodium: 82.7mg
Potassium: 88mg
Carbohydrates: 14.2g
Fiber: 1.2g
Sugar: 12.7g
Protein: 1.8g

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