Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c BUTTERMILK
1/2 c BUTTER or MARGARINE
3 tb LIGHT CORN SYRUP
1 ts BAKING SODA
2 c GRANULATED SUGAR
1 ts VANILLA
2 c NUTS (optional)

Butter a 9-inch square baking pan; set aside. In a heavy 2-quart
saucepan, combine buttermilk, butter or margarine, corn syrup, baking
soda and sugar. Place over medium-high heat and stir occasionally
with a wooden spoon until mixture comes to a boil. Clip on candy
thermometer. Stirring constantly, cook to 236 F (115 C) or soft-ball
stage. Remove from heat. Leave thermometer and wooden spoon in the
pan and let mixture stand undisturbed until temperature cools to 210
F (110 C). Add vanilla and nuts and stir until mixture is creamy.
Pour into prepared pan. Refrigerate 3 hours or until firm. Cut into
1-inch squares. Store in refrigerator. Shared by ELLIE COLLIN,
Prodigy ID# CMKD93F.

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