Breadcrumbs

Bread and Buttermilk Fudge

Name: Bread and Buttermilk Fudge
Yield: Makes 20 pieces
Ingredients: 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

by: HCR

August 10, 2011

5 Ratings

Makes 20 pieces

Jump to Recipe

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

Test Kitchen Notes

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

Test Kitchen-Approved
Your Best Fair Food Contest Finalist

What You'll Need

Ingredients

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

Directions

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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24 Reviews

sofia J. May 21, 2013

This would be a great item to make for the kids to take with them to camp!!!

favabean September 7, 2011

And Congrats on being a Finalist btw!

favabean September 7, 2011

Made this last night. Was super delicious. I had to stop myself from taking "just one more bite" lest I go into glycemic shock. I think next time I might try reducing the amount of bread crumbs to 1 cup and see if get a more fudgey consistencey.

HCR September 9, 2011

Yes I feel like I know about being on the brink of glycemic shock. Glad you enjoyed it!

reggieyum August 21, 2011

What a recipe. I may be partial since you are my god-daughter, but this sounds just delish. I am so proud of you, and thanks for turning me on to this site. YUM.

Midge August 19, 2011

Congrats!

hardlikearmour August 19, 2011

Congrats! This is a really unique and delicious sounding recipe.

HCR August 19, 2011

thank-you so much i'm extremely flattered! when i made it nobody was around to devour it with... now i hear from all of you and i'll happily go help myself to another piece.

lorigoldsby August 19, 2011

Congrats on being a finalist!

Bevi August 19, 2011

Mmmmmm! Congrats on being a finalist!

cookinginvictoria August 19, 2011

Congratulations on making the finals, h.c.r.! What an inventive and delicious sounding recipe. I love that this fudge can be made with pantry ingredients like buttermilk and breadcrumbs. This fudge is now on my list of must-try recipes!