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
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Ingredients
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1 1/2 cups
breadcrumbs (use blender or food processor to grind preferably dry, dark bread)
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1/4 teaspoon
salt
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optionally
lemon zest, balsamic vinegar
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2 cups
sugar
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1/2 cup
butter
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1 cup
buttermilk
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1/2 teaspoon
baking soda
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2 tablespoons
corn syrup
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1 teaspoon
vanilla extract
Directions
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Toast the breadcrumbs with added salt over a medium heat.
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Add the lemon zest or vinegar to taste, if using, and set aside.
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Combine all the ingredients except the vanilla extract in a large, deep saucepan.
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Set over medium heat and stir just until the sugar dissolves.
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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.
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Let the mixture cool to the point where you can touch it, though it's still warm to hot.
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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.
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Stir in the breadcrumbs.
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Pour/scrape the fudge into a greased 8-inch square pan.
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Chill thoroughly, cut, chomp.
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