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Author Notes: I like the delicate crunch of breadcrumbs in the fudge and I also strongly recommend flavoring the crumbs with very finely grated citrus zest or a drip of balsamic vinegar. - h.c.r. - HCR
Food52 Review: Nothing says county fair like a sugary confection, and this is fudge like we've never seen it. Dry breadcrumbs add a satisfying, nubbly texture without raising the sweetness quotient to red-alert levels the way, say, coconut would. The tang of the buttermilk also keeps the fudge from being cloying, and a whisper of lemon zest lends a little perfume. Make sure to watch the mixture carefully as it approaches 235°F -- you'll want to test it a minute or so before it reaches temperature. - A&M - The Editors
Makes 20 pieces
- 1 1/2 cups breadcrumbs (use blender or food processor to grind preferably dry, dark bread)
- 1/4 teaspoon salt
- optionally lemon zest, balsamic vinegar
- 2 cups sugar
- 1/2 cup butter
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- Toast the breadcrumbs with added salt over a medium heat.
- Add the lemon zest or vinegar to taste, if using, and set aside.
- Combine all the ingredients except the vanilla extract in a large, deep saucepan.
- Set over medium heat and stir just until the sugar dissolves.
- Watch the mixture carefully as it boils, but do not stir. You will know that it can be removed from the heat when it is golden brown, 1/4 teaspoon of the syrup dropped into ice water forms a small ball or a candy thermometer measures 235°F.
- Let the mixture cool to the point where you can touch it, though it's still warm to hot.
- Add the vanilla extract and beat with an electric or hand-held whisk until it thickens and is no longer glossy. This might take quite a while.
- Stir in the breadcrumbs.
- Pour/scrape the fudge into a greased 8-inch square pan.
- Chill thoroughly, cut, chomp.
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