Creamy Black Walnut Fudge Food

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SENSATIONAL WALNUT FUDGE



Sensational Walnut Fudge image

This is the only fudge I make anymore. I receive raves and recipe requests whenever I serve it or give it as gifts.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2-1/4 pounds.

Number Of Ingredients 8

1-1/2 teaspoons butter, softened
1-1/2 cups semisweet chocolate chips
1-1/2 cups milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1/3 cup confectioners' sugar
1 tablespoon amaretto
Dash salt
1 cup chopped walnuts, divided

Steps:

  • Line an 8-in. square pan with foil and grease the foil with butter; set aside. In a microwave-safe bowl, melt chips; stir until smooth. Stir in the milk, confectioners' sugar, amaretto and salt. Stir in 2/3 cup walnuts. Pour into prepared pan; sprinkle with remaining walnuts. Chill for 2 hours or until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 15mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE WALNUT FUDGE



Chocolate Walnut Fudge image

I love fudge and this is the best recipe I have.

Provided by LEEMA

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 2h

Yield 36

Number Of Ingredients 7

½ cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
5 ounces evaporated milk
10 large marshmallows
1 cup chopped walnuts

Steps:

  • Butter an 8x8 inch dish.
  • Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
  • In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
  • Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

Nutrition Facts : Calories 121.1 calories, Carbohydrate 16.5 g, Cholesterol 7.9 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 24.5 mg, Sugar 15.3 g

CREAMY RICH WALNUT FUDGE



Creamy Rich Walnut Fudge image

Usually when you cook sugar to the softball stage you want it to stay nice and pliable and clear. But in the case of fudge you actually want to cook it to softball for the chewy-ness, and then agitate it by mixing, which starts re-inverting it back to crystalline form. It should be in very tiny crystals.

Provided by Food Network

Categories     dessert

Time 35m

Yield 80 pieces

Number Of Ingredients 8

4 ounces unsweetened chocolate, chopped
1 1/4 cups milk
3 cups sugar
2 tablespoons light corn syrup
1/8 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract
1/2 cup chopped walnuts, optional

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



Black Walnut Fudge image

Make and share this Black Walnut Fudge recipe from Food.com.

Provided by Motley Oklahoman

Categories     Candy

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 7

3 cups granulated sugar
3 cups light brown sugar, packed
2 cups half-and-half or 2 cups cream
2 tablespoons light corn syrup
1/4 cup butter
1 cup black walnut, coarsely chopped
1 teaspoon vanilla

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.

CHOCOLATE WALNUT 3-INGREDIENT FUDGE RECIPE BY TASTY



Chocolate Walnut 3-ingredient Fudge Recipe by Tasty image

Here's what you need: milk chocolate, sweetened condensed milk, walnuts

Provided by Hector Gomez

Categories     Desserts

Yield 25 pieces

Number Of Ingredients 3

18 oz milk chocolate
14 oz sweetened condensed milk
1 cup walnuts, chopped

Steps:

  • In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
  • Once chocolate is fully melted add in chopped walnuts and stir until combined.
  • Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
  • Chill for 2 hours or until the fudge is firm.
  • Cut into bite-sized piece.
  • Enjoy!

Nutrition Facts : Calories 189 calories, Carbohydrate 21 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, Sugar 19 grams

WALNUT PEANUT BUTTER FUDGE



Walnut Peanut Butter Fudge image

My family loves fudge so I make a batch often. It also makes a great gift during the holiday season.-Robin Hazzard, Howes Cave, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/4 pounds.

Number Of Ingredients 9

11 tablespoons butter, softened, divided
2 cups sugar
1 cup evaporated milk
1 teaspoon salt
1 package (10 ounces) peanut butter chips
1/2 cup packed brown sugar
1/2 cup light corn syrup
2 cups confectioners' sugar
1 cup chopped walnuts

Steps:

  • Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, evaporated milk, salt and 4 tablespoons butter. Cook and stir over medium heat until mixture comes to a rapid boil. Boil for 8 minutes or until a candy thermometer reads 226°, stirring constantly. Remove from the heat. Add peanut butter chips; stir until mixture is smooth. Pour into prepared pan. Refrigerate for 30 minutes. , Meanwhile, in a heavy saucepan, combine brown sugar, corn syrup and remaining butter. Cook and stir until smooth. Bring to a boil over medium heat. Remove from the heat. Stir in confectioners' sugar until smooth. , Spread evenly over peanut butter layer in pan. Sprinkle with walnuts; press down lightly. Refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERY WALNUT FUDGE



Buttery Walnut Fudge image

I love fudge, but sometimes I just don't want all that chocolate....don't tell anyone I said that!!!! This is a great fudge, minus the chocolate. I found this recipe in TOH and did a make over on it to suit my taste. The original recipe calls for pecans, but we prefer walnuts in our fudge.

Provided by Jellyqueen

Categories     Candy

Time 20m

Yield 24 pieces

Number Of Ingredients 8

1/2 cup butter
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup half and half milk (you can use whipping cream)
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup walnuts, lightly toasted and coarsely chopped

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.

BLACK WALNUT FUDGE II



Black Walnut Fudge II image

A delicious, sweet treat from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate.

Provided by Molly53

Categories     Candy

Time 30m

Yield 20 serving(s)

Number Of Ingredients 4

2 cups brown sugar, packed
1 cup evaporated milk
2 tablespoons butter (no substitutions)
1 cup walnuts, chopped

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.

Nutrition Facts : Calories 148.3, Fat 5.9, SaturatedFat 1.7, Cholesterol 6.7, Sodium 30.2, Carbohydrate 23.5, Fiber 0.4, Sugar 21.3, Protein 1.8

SOUR CREAM WALNUT FUDGE



Sour Cream Walnut Fudge image

This white fudge is my all-time favorite. I first tried it on my birthday and had to request the recipe. To speed up the 8-minute beating time, I recruit "kitchen helpers" who take turns stirring the mixture - with the promise that they'll get some of the treats!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 pounds.

Number Of Ingredients 7

1 teaspoon plus 2 tablespoons butter, divided
2 cups sugar
1/2 cup sour cream
1/3 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped walnuts

Steps:

  • Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, sour cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat; cook until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat; stir in vanilla. Let stand, without stirring, for 15 minutes. Add walnuts. With a wooden spoon, beat until thick and creamy, about 8 minutes. Pour into prepared pan. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

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