Ingredients for Black Walnut Fudge
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 1 cup half-and-half
- ½ cup light corn syrup
- 6 tablespoons (3 ounces) unsalted butter
- 1 cup coarsely chopped black walnuts
- 1 teaspoon vanilla extract
- 1 cup heavy cream
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How to Make Black Walnut Fudge
- In a heavy 5-quart kettle or pot over medium heat, combine 2 cups granulated sugar, 1 cup packed light brown sugar, 1 cup half-and-half or heavy cream, and ½ cup light corn syrup. Stir until the sugars dissolve and the mixture comes to a rolling boil.
- Reduce the heat to medium-low.
- Cover and cook for 2-3 minutes to dissolve any sugar crystals clinging to the sides of the pan.
- Remove the lid.
- Cook slowly, stirring only as needed to prevent scorching, until the mixture reaches the soft-ball stage (235-240°F on a candy thermometer).
- Remove from the heat.
- Immediately stir in 6 tablespoons (3 ounces) unsalted butter and 1 cup coarsely chopped black walnuts. Do not stir vigorously.
- Let cool to lukewarm (approximately 1 hour), stirring occasionally to prevent scorching.
- Butter an 8x8 inch baking pan.
- Stir in 1 teaspoon vanilla extract.
- Beat by hand until the fudge begins to thicken and lose its glossy sheen.
- Pour the fudge into the prepared pan and spread evenly.
- Refrigerate for at least 2 hours, or until firm.
- Cut into squares and store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
250g
Fat
17g
Carbs
21g
