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Southern Buttermilk Fudge

Southern Buttermilk Fudge

  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 12 2-inch squares


  • 1 cup pecans
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, cut into pieces
  • 1 tablespoon Steen's Cane Syrup


  • Preheat oven to 350º F. Line a 8 x 8-inch baking pan with parchment paper, leavinbg a generous overhang on one side. Set aside.

    Toast pecans in the oven until fragrant and golden brown about 4 to 5 minutes. Let cool and coarsely chop.

    In a large saucepan heat sugar, buttermilk, butter, syrup, and salt over medium-high heat until the butter and sugar melts, about 3 to 4 minutes. Bring the mixture to a simmer, fit the pan with a candy thermometer, and cook until the temperature reaches 238º F, about 6 to 8 minutes. The mixture should be a golden color and smell slightly of caramel.

    As soon as the mixture reaches 238º F, pour it into a a medium size bowl and using an electric mixer, beat on medium-high speed until the the mixture is cool and thick, about 6 minutes. The mixture should be somewhat stiff with a matte finish. Fold in the pecans and scrape the candy into the prepared pan. Smooth the top and sprinkle with the pink salt. Let stand for at least 1 hour before cutting into squares.

    The candy can be stored in an airtight container for up to 1 week.


Recipe Details