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Maple, Pepita and Buttermilk Fudge



– 2 cups grade b maple syrup – 1 cup Real California buttermilk – 4 tablespoons Real California butter – 1/8 teaspoon salt – 1 teaspoon vanilla – 3/4 cup toasted pepitas (pumpkin seeds) – Coarse salt for garnish
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Line an 8-inch loaf pan with parchment paper leaving an overhang on both long sides. Combine maple syrup, Real California buttermilk, Real California butter and salt in a medium saucepan. Begin cooking over medium-high heat to bring to a boil. Cook until a candy thermometer reaches soft ball (240°), stirring occasionally, about 7 minutes. Transfer mixture to the bowl of a stand mixer. Beat mixture on medium-high speed until mixture thickens, cools, and becomes more matte in color. Stir in vanilla and pepitas. Transfer mixture to prepared pan, pressing top to smooth. Sprinkle with coarse salt; allow to cool completely before cutting.

Recipe by kumquat