New Year's Buttermilk Fudge

I guess it's safe to say that I'm boring.  When other people are out celebrating New Year's Eve, I am at home making fudge.  Delicious fudge, but go figure.  I came across the recipe for buttermilk fudge last Christmas and had to try it.  Although it was my first attempt at fudge, I think it came out pretty well last year, though a bit soft. 

I had forgotten about the fudge this year, but was reminded several times by family members at Thanksgiving so I promised to make it again.  I made a double batch of the fudge this time, but the timing wasn't the same as the recipe because of the larger volume.  I also had a little trouble getting the temperature to soft ball stage, but it eventually got there.  The fudge is sugary on the outside, gooey on the inside, and tastes just like pralines.  If you like pralines you must try this fudge, and if you do let me know! 

Buttermilk Fudgefrom Southern Living

2 cups sugar
1 cup buttermilk
1/2 cup (1 stick) butter
2 Tb. corn syrup
1 tsp. baking soda
1 tsp vanilla
3/4 cup chopped nuts (optional)

Butter the sides of a heavy saucepan or dutch oven (4-5 qt).  Add the sugar, buttermilk, butter, corn syrup, and baking soda to the saucepan over medium heat. Stir constantly about 18 minutes or until the candy thermometer reads 236 degrees F (soft ball stage).  Remove from heat and let rest, undisturbed, until the temperature has dropped to 180 degrees, about 15 minutes.  Add in the vanilla and nuts if using (I prefer pecans).  Beat with a wooden spoon until the mixture thickens and loses its gloss.  Pour quickly into a buttered loaf pan.  Cool thoroughly on a wire rack and cut into 1 inch pieces.  Yields 1.25 lb.