Black Walnut Fudge Ii Food

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.

WORLD'S EASIEST MAPLE WALNUT FUDGE

Steps:

• Line a large platter with plastic wrap.
• Pour the maple syrup and whipping cream into a deep pan.
• Properly fix the candy thermometer in the pan so not to touch the sides of the pan, or the bottom of the pan, leave at least a half inch space from the bottom of the pan.
• Cook on medium-high heat.
• Occasionally stir gently until thermometer reads 235 degrees (this will take about 20 - 35 minutes).
• Remove from heat and pour into a large bowl, make sure not to scrap the bottom of the pot.
• Allow the fudge mixture to cool for 5 minutes without stirring.
• With a wooden spoon gently stir the chopped walnuts into the fudge for about 3 - 4 minute.
• When fudge starts to hold its shape without stirring gently scrap onto prepared platter, score into squares and store in a n airtight container.

BLACK WALNUT FUDGE II

Steps:

• Boil sugar and milk to 234°F on a candy thermometer or until a little forms a soft ball when dropped in cold water.
• Cool to lukewarm, add butter and beat until the candy begins to cream.
• Add nuts and pour into a buttered pan.
• When cool, cut into squares.