You probably remember this divine Black Walnut Fudge as the creamy, deeply flavored stuff your Grandma used to make.

2 squares unsweetened chocolate
3/4 cup whole milk
1 tablespoon light corn syrup
2 cups sugar
1/8 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1 cup black walnuts, chopped

In a heavy saucepan, combine chocolate and milk. Stirring constantly, cook over low heat until chocolate is melted and milk is scalded. Stir in corn syrup, sugar and salt.

Over medium heat, stir in sugar until it is completely dissolved. Wipe away any crystals that form on the side of the pan. Without stirring, continue to cook on a fairly low boil to the soft ball stage of 236°. Remove from heat. Add the butter without stirring and cool to lukewarm, 110°.

Add the vanilla and beat until the fudge loses its gloss. It will begin to thicken. Quickly stir in the walnuts and immediately turn the fudge immediately into lightly buttered 8″ square pan. Score the fudge into 16 pieces while still warm; that’s 4 scores in a north-south direction and 4 scores in an east-west direction.

When the fudge cools and becomes firm, cut into pieces.

Yield: 1-1/2 pounds

((Alternate & misspellings for search purposes: recipies, recepy, recipes, recepe, recipy, recipet, reicpe, recepey, fuge, dudge, wallnut, welnut, alwnut, cadny, candie)

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