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Black walnut fudge

Everyone loves a morsel of fudge over the holidays. Here's a recipe for delicious chocolate fudge with chopped black walnuts.

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    Black walnuts add a striking flavor to classic holiday fudge.
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This simple recipe uses black walnuts.

I love the flavor of black walnuts, which is a bit different from English walnuts. The black walnuts have a more striking flavor, and if you can find them in your area, you should definitely give them a try.

Black walnut fudge
Adapted from Fantasy Fudge by Kraft Foods

Recommended: Christmas cookies for everyone on your list

3 cups granulated sugar
6 ounces unsalted butter
5 ounces evaporated milk
12 ounces semi-sweet chocolate chips
7-ounces marshmallow creme
1 cup chopped toasted black walnuts
1-1/2 teaspoons vanilla

1. Butter a square silicone baking pan or line a square baking pan with foil  (then butter the foil).

2. Place sugar, butter, and evaporated milk in a saucepan and bring to a rolling boil. Boil until a temperature of 234 degrees F. is reached on a candy thermometer (make sure thermometer is not resting on the bottom of the pan), which is the soft-ball stage of cooked syrup. It should form a sticky soft ball that can be flattened when it is removed from the water. It should take 4-5 minutes, but the temperature is what you should go by (not the time). I give the time only to give you a ballpark idea, not a time to cook by.

3. When you get to temp, remove the pan from the heat, and stir in the chips and marshmallow cream, stirring quickly to get it melted and blended before it starts to firm.

4. Stir in the nuts and vanilla as soon as the chocolate blends – do not delay this.

5. Pour mixture into the square baking pan and cool completely before slicing into squares.

Related post on A Palatable Pastime: Toffee coffee bars

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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