Creamy Black Walnut Fudge Recipes

CREAMY RICH WALNUT FUDGE

Steps:

• In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).
• Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.

BLACK WALNUT FUDGE

Steps:

• In a heavy 5-quart kettle/pot over medium heat, bring the sugars, half-and-half or cream, and corn syrup to a boil, stirring until the sugars dissolve and the mixture begins to boil. Reduce the heat to medium low. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook slowly, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F, with 234°F recommended).
• Remove from the heat. Add the butter, and walnuts, without stirring or shaking the pan. Cool to lukewarm (110°F), about an hour. Butter a pan.
• Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Pour into the buttered pan. Cool and cut into squares. Store in an airtight container.

BUTTERY WALNUT FUDGE

Steps:

• In a large heavy saucepan, combine the butter, sugars, half and half and salt.
• Bring to a boil over medium heat.
• Once the mixture is boiling good, boil for 5 minutes, stirring constantley.
• Remove from heat, stir in the vanilla and mix well.
• Stir in confectioner's sugar, then fold in walnuts.
• Spread mixture into a 8" square dish (the size of the dish is not an exact, use what ever size you desire to get the thickness you want).
• Cover with plastic wrap and cool until room temperature.
• Cut into 1 inch squares and store in airtight container in refridgerator.

CREAMY BLACK WALNUT FUDGE

Steps:

• 1. In a medium sauce pan heat sugar, butter, cocoa, milk, vanilla and salt over low heat stirring until smooth.
• 2. Stir in Black Walnuts
• 3. Quickly spread mixture into a buttered 9x5 inch loaf pan
• 4. Cool and cut into squares
• 5. Can substitute pecans Makes 2 dozen