Grandma Gray'S Buttermilk Candy
Grandma Gray's Buttermilk Candy offers a rich, nutty flavor with a smooth, caramel-like texture, perfect for those who enjoy classic homemade confections and nostalgic treats.
Ingredients
Instructions
- Dissolve the baking soda in the oleo (butter).
- In a large saucepan, combine oleo, sugar, white syrup, and buttermilk, mixing well.
- Cook over medium-low heat until the mixture reaches the firm ball stage in cool water, about 20-25 minutes.
- Use a candy thermometer; cook until the temperature reaches 242°F.
- The mixture will turn brown as it cooks.
- Add vanilla to the mixture.
- Remove from heat, cool slightly, and beat until it begins to thicken.
- Add broken pecans and beat to distribute evenly.
- Drop by teaspoonfuls onto wax paper and chill until set.
Tips & Substitutions
Ensure you dissolve the baking soda completely in the butter for even consistency. If you don't have buttermilk, regular milk with a splash of vinegar can be an effective substitute. Keep an eye on the temperature as it approaches 242°F; overcooking can lead to hard candy. For a nut-free version, you can omit the pecans or replace them with seeds.
Serving Suggestions
These buttermilk candies make a delightful treat on their own or can be served alongside coffee or tea. They pair beautifully with Mary Ann'S Party Potatoes during holiday gatherings. For a fun presentation, arrange the candies on a decorative plate or package them as gifts for friends and family.
Storage & Reheating
Store leftover buttermilk candy in an airtight container at room temperature for up to a week. If you live in a humid climate, refrigeration may help maintain its texture. To refresh the candy, let it sit at room temperature for a few minutes before serving to soften slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Gray'S Buttermilk Candy contains roughly 154 calories, with 2g protein, 4g carbohydrates, and 15g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What is the firm ball stage in candy making?
The firm ball stage occurs when the candy mixture reaches a temperature of 242°F. At this stage, if you drop a small amount into cold water, it should form a firm ball that holds its shape but is still pliable. This is essential for achieving the right texture in buttermilk candy.
Can I use margarine instead of butter for this recipe?
Yes, you can use margarine as a substitute for butter in this recipe. However, keep in mind that the flavor may differ slightly. Look for a stick margarine rather than a spreadable tub for the best results in candy making.
How do I know when to stop beating the candy mixture?
You should stop beating the candy mixture when it starts to thicken and loses its gloss, which usually occurs just before it sets. If you continue beating too long, it may become too hard. Aim for a creamy consistency that is still pourable.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).