Buttermilk fudge from the Southern Living cookbook. Starts out white in the pan (from the buttermilk) and turns to this delicious brown as it cooks. I think toasting the pecans before adding them to the fudge makes all the difference. You can smell the nuts when you open the storage container. We kept tasting the fudge and it almost didn't make it to the party. I eventually ended up cutting the pieces in half so there would be enough to go around.
This is the best fudge I have ever tasted,,,it was pure bliss.
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