Do you collect recipes? Here's one I've had for many years. I think I tore it out of an old magazine just because of the name, I didn't even like buttermilk at the time. A lot has changed.Buttermilk Bark
I've given Buttermilk Bark as part of my holiday candy box gifts, and it goes great as a tangy creamy side to chocolate fudge. 
Confession: sometimes I purposely break some of them too small so I "have" to eat them myself. :D
I've given Buttermilk Bark as part of my holiday candy box gifts, and it goes great as a tangy creamy side to chocolate fudge. 
Confession: sometimes I purposely break some of them too small so I "have" to eat them myself. :D 
RECIPE: Buttermilk Bark (adapted recipe)1 Cup Buttermilk
1 1/2 - 2 cups Sugar (300g)
1 tsp. honey (they called for corn syrup, but honey tastes better)
1 tsp. vanilla
1 Tbls. Butter
pinch of salt
1 tsp. baking soda
1 cup chopped walnuts (toasted is even better)
1) Place a silpat on a baking sheet (or line an 8x8 inch pan w/parchment and spray the paper)
2) In a large saucepan, add buttermilk, sugar, honey, butter, vanilla, and baking soda. Heat on med. to boiling.
3) Cook, stirring, until thick and soft-ball stage (about 235F - takes about 10-15 minutes)
4) Remove from heat, cool for a few minutes, then stir in walnuts and whip briskly for a few moments.
5) Pour onto the silpat (or into the pan) and spread out evenly. Let cool, then break into pieces.
16 comments:
I don't really think I like buttermilk on its own...however, it is amazing in so many recipes. This looks fabulous so I think I might try it once I get a real stove. I don't think I can make it work so well on my hot plate. I'm trying a new praline recipe that calls for buttermilk this year. It's made in the microwave though. Lucky me. :)
Thanks for the recipe and have a great Saturday!
Candace
Such beautiful photos,,, wish i was on your gift giving list
this looks so delicious and easy to make, I think I'll be trying it out later in the week! thanks!
i am really curious about how the buttermilk tastes in these bark! Well, i guess i will have to give this a go to find out! :)
Well this is a holiday sweet treat that's new to me... GREG
I have never had buttermilk bark before but I am definitely going to try it!!
thank you, thank you, thank you! i have buttermilk that is on its last legs. i am making tons of this, packaging it and calling it a day! fantastic!!!
This looks awesome, and I have some buttermilk in the fridge that needs using . . . what better way? Two questions - one - if I don't use Silpats, should I butter the pan? And two - what do you think of using Lyle's Golden Syrup in this in lieu of honey/corn syrup?
Sarah: If no silpat, I'd spray or butter a parchment lined 8x8 pan or something like that would work. Not familiar with the golden syrup, but if it's like corn syrup - I think it would work. Thx for stopping by :D
At the risk of showing my naivete', could you please tell me what is a silpat? And if I use the parchment paper do I grease the paper or the pan?
Michelle - no problem, I'll also put a link in the post for silpat. It's a stick proof pad you can buy to replace greasing your pans and it works amazingly well with baked goods. If you use parchment, spray or grease the paper. Thx for stopping by, hope you like them. :D
This looks amazing, Cathy! I can almost taste them now. Mmmm...
I just made this and it came out more like really sticky toffee and it was dark brown. I cooked it just until it reached soft ball..I'm not sure what I did wrong.
Ryan - so sorry to hear it didn't work out as expected (although the toffee sounds good to me ;D ) - I'm wondering, did you whip it well after you removed it from the heat? Also, did you use whole buttermilk, that works best. Let me know and we'll figure this out. Thanks.
Mine also failed to get hard, but we reheated it and poured it over vanilla ice cream. Wonderful! I didn't whip it enough perhaps, but will try again as the tangy sweetness is delicious.
maybe I didn't whip it well enough, I did use whole buttermilk. thanks!
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