Bread And Buttermilk Fudge

• 1 1/2 cups breadcrumbs (use blender or food processor to grind preferably dry, dark bread)
• 1/4 teaspoon salt
• optionally lemon zest, balsamic vinegar
• 2 cups sugar
• 1/2 cup butter
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 2 tablespoons corn syrup
• 1 teaspoon vanilla extract

1. Toast the breadcrumbs with added salt over a medium heat.
2. Add the lemon zest or vinegar to taste, if using, and set aside.
3. Combine all the ingredients except the vanilla extract in a large, deep saucepan.
4. Set over medium heat and stir just until the sugar dissolves.
5. Watch the mixture carefully as it boils, but do not stir. You will know that it can be removed from the heat when it is golden brown, 1/4 teaspoon of the syrup dropped into ice water forms a small ball or a candy thermometer measures 235u0b0F.
6. Let the mixture cool to the point where you can touch it, though it's still warm to hot.
7. Add the vanilla extract and beat with an electric or hand-held whisk until it thickens and is no longer glossy. This might take quite a while.
8. Stir in the breadcrumbs.
9. Pour/scrape the fudge into a greased 8-inch square pan.
10. Chill thoroughly, cut, chomp.

breadcrumbs, salt, lemon zest, sugar, butter, buttermilk, baking soda, corn syrup, vanilla

Taken from food52.com/recipes/13860-bread-and-buttermilk-fudge (may not work)