Name: Lemon Buttermilk Fudge
Yield: Makes 16 pieces
Cuisine: United States
Ingredients: ½ cup pecan pieces; 1 cup buttermilk; 2 cups granulated sugar; ⅛ teaspoon fine sea salt; Grated zest of 1 lemon; Flaky sea salt, such as Jacobsen or Maldon, for sprinkling (optional); 1 tablespoon honey; 8 tablespoons (1 stick) unsalted butter, cut into cubes

Preparation info

Makes
16
pieces

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

My grandma Hannah loved fudge and usually made the chocolate-nutty kind, but on occasion, she would use the last bit of buttermilk in the jug to make buttermilk fudge. I like to add a bit of lemon zest to complement the sweet tanginess of buttermilk.