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Buttermilk Fudge with Orange & Rosemary

By 62 Comments

Buttermilk Fudge with Orange & Rosemary is sweet, citrusy, and full of fresh flavor. It’s perfect for the season and so easy to make, promise!

Buttermilk Fudge with Orange & Rosemary is a fun treat for the holidays! This buttermilk fudge is tasty and makes a great gift.

I always wanted to be the person to whip up a batch of homemade fudge to pass around at the holidays, but it always had me a bit intimidated. I avoided making it for too long! If I had known how easy it is to make fudge, I would have made Buttermilk Fudge with Orange & Rosemary sooo much sooner!

I found a recipe for Pecan Buttermilk Fudge from Bon Appétit magazine and had it tucked away, just waiting for the right moment to try it. I was so glad when I finally broke it out for the holidays several years ago.

I adapted the recipe by using orange zest and rosemary as the main flavors, and I left out any trace of nuts because, well, mine is a house divided when it comes to nuts in cookies and goodies.

Buttermilk Fudge with Orange & Rosemary needs to be on your holiday goodies list! You'll love this fudge for giving and enjoying!

Buttermilk Fudge with Orange & Rosemary

Rosemary might be an unexpected flavor when you think of fudge, but I definitely adds brightness to this candy. The orange zest is the perfect complement to the rosemary.

This fudge is sweet yet tangy, and definitely cheerful — it is the holiday season, after all!

Buttermilk Fudge with Orange & Rosemary is perfect to put out when you get together with family and friends, and it makes a tasty homemade gift option, too.

I love homemade goodies as gifts, don’t you? If you do, try my recipe for Chocolate Almond Blueberry Bites, Homemade Cardamom-Orange Soft Caramels, or Spicy Pine Nut Brittle. These are all easy to make, and each is perfect for giving.

Buttermilk Fudge with Orange & Rosemary is a treat you'll love this holiday season. This fudge is a delight, whether you're serving or giving to friends and family as a gift.

There are a few things I learned while making this recipe, so keep the following in mind:

  • If you want to make a double batch, make two separate batches instead of combining into one. I think a double batch is too much to control.
  • Be patient when you’re boiling the mixture. It took me a bit longer than expected to reach 240 degrees F. on the candy thermometer. I didn’t let my first batch reach the recommended temperature (I was being impatient), and it never firmed up.
  • If the mixture seems too thick after you’ve mixed it, add just a touch of the buttermilk and mix it in quickly. Don’t overdo it. A small amount (1 teaspoon or so) should do the trick.
  • Bon Appétit notes that the fudge can be made a week in advance, wrapped tightly, and kept at room temperature.

Bring out a batch of Buttermilk Fudge with Orange & Rosemary this season! It’s a fabulous treat.

Buttermilk Fudge with Orange & Rosemary is candy you'll want to make and give! This fudge is so easy to make, too!

Nutrition

Calories

1965 cal

Fat

94 g

Carbs

324 g

Protein

9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 16 candies

Buttermilk Fudge with Orange & Rosemary

This fudge is slightly adapted from a recipe I found from Bon Appétit magazine. It makes 16 pieces of candy.

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5 based on 11 review(s)

Ingredients

  • 1/2 cup butter, cut into pieces
  • 2 cups sugar
  • 1 cup buttermilk
  • 1 tablespoon honey
  • 1/8 teaspoon salt
  • 2 teaspoons orange zest, divided
  • 1 teaspoon fresh rosemary leaves, chopped very fine (more or less to taste)
  • Sea salt to garnish
  • Candy thermometer

Instructions

  1. Line 2 mini loaf pans with parchment paper, or aluminum foil, so it overhangs on two sides.
  2. Add the butter to a large sauce pan over medium heat. When the butter melts, add the sugar, buttermilk, honey, and salt. Mix to combine until the sugar has dissolved. This should only take 2-3 minutes.
  3. Increase the heat to medium-high (or high, depending on your stove). Bring the mixture to a boil and insert the candy thermometer.
  4. Allow the mixture to boil until it reaches 240 degrees F. on the candy thermometer. It’s very important to reach this temperature, or your fudge will not harden later.
  5. Immediately transfer the mixture to a stand mixer and beat on medium speed for 4-5 minutes, or until the mixture is thick. After the first minute or so, add 1-1/2 teaspoons of the orange zest to the mixer.
  6. When the mixture is ready to transfer from the bowl, fold in the rosemary. Divide the mixture in half and pour into each of the lined mini loaves.
  7. Smooth the tops with a mini offset spatula, then garnish with the remaining orange zest and sprinkle with sea salt.
  8. Allow the mixture to sit for about an hour, or until it has set up firmly.
  9. Lift the fudge from the pans using the overhanging paper, and cut each into 8 pieces.
7.8.1.2
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https://www.azgrabaplate.com/buttermilk-fudge-with-orange-rosemary/

 

 

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Comments

    • Patricia says

      Hi Tara - Thanks! It is really good, and not *too* different to make it odd! I really like it and it's easy to make!
      Reply

  6. Hannah says

    Hello, I just made this recipe-it has great flavor, you can taste everything: the tangy buttermilk, the bright orange and the savory rosemary. I think holiday party go-ers would be impressed! First though, you forgot the amount of butter in the ingredients list (I looked at the original BA recipe though and figured it was the same). And also, my fudge came out pretty crumbly!! What did I do wrong?! Thank you!!
    Reply

    • Patricia says

      Hi Hannah! First - thanks for catching my error of omitting the butter - ack! You're right about the amount (same as the BA version), and I've updated my recipe. I'm so happy you tried this and the flavors turned out to your liking! My second batch (the one that worked), wasn't crumbly. I had a few crumbs, but I wouldn't classify it as "crumbly." I really don't know why it would turn out crumbly? The only thing I can think is that maybe yours was mixed just a little too long? Did it seem especially thick after you mixed it? If you try it again and it seems really thick, maybe add a touch more buttermilk like I suggest. Sorry I can't give you a definitive answer!
      Reply

  7. Debi @ Life Currents says

    Oh this looks so awesome! I love desserts with a little bit of savory in them. I've made Rosemary Ice Cream before, and thought it was amazing. So, I imagine these are fabulous! Such a nice flavor combination, and a nice change from all the heavy chocolate stuff around at Christmas time. Pinned, Stumbled, and yummed your recipe for later!
    Reply

    • Patricia says

      Hey thanks, Debi! Rosemary and I are pretty good pals. I never get tired of it ;) Your Rosemary Ice Cream sounds like something I'd be all over - heading to your site to see if it's there!
      Reply

    • Patricia says

      Thanks very much, Sue! My family is a little over me trying to add rosemary to almost everything ;) It really works with the fudge!
      Reply

  10. Katherine says

    I've never been brave enough to try any fudge other than chocolate and peanut butter, but this looks amazing!! It's beautiful, too! Would be a fun surprise to show up to Christmas Eve dinner with this dessert. :)and yay for leaving out nuts! Haha
    Reply

  12. Christie Brown says

    What an interesting flavour combo! I could imagine how much rosemary would elevate the flavour of this fudge - I'm definitely keen to give it a go, it sounds simple enough (I thought fudge making was hard too haha). Saving this recipe for the holidays for sure! :) xx
    Reply

  13. Sarah says

    This fudge sounds so yummy and unique! I am a big fan of rosemary in desserts, I think it makes dessert so fancy. I might try this recipe for my NYE party!
    Reply

  16. Caroline says

    What an unusual flavor for fudge, but I really like the sound of it - I can see the citrus and herb flavors cutting through the sweetness nicely. Yum!
    ★★★★★
    Reply

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