Let me make you better about sharing. This one is a bit more work.

Old Fashioned Black Walnut Fudge

This uses black walnuts, which is what folks used back then, because they grew abundantly on their farms or in their neighborhoods. If you can't find black walnuts or don't care for them, you can use English walnuts or even pecans. Here is what you will need for this:

3 cups white sugar

3 Tbs. cocoa powder

3 Tbs. butter

1 1/2 cups milk (whole milk, not 2%)

dash of salt

1 Tbs. vanilla

1 cup black walnuts

In a heavy saucepan combine the sugar, cocoa, butter, milk and salt and cook until it reaches soft ball stage. That is 240 degrees Fahrenheit or 116 degrees Celsius. You can also drop some in cold water and if it forms a ball, it's to that stage. Take my advice, if you are making candy much, invest in a candy thermometer, because guessing does not work when it has to reach a certain temperature to work.

Remove from heat and add the vanilla. Beat until creamy. Stir in the nuts. Pour into a buttered 8"x8" dish and allow to cool. Cut into squares.

Two Candy Making Tips

1. Use pure cane sugar when making candy. It will take the high temperatures needed to make candy better and won't burn. Some cheaper sugar is actually made from beets. Pure cane sugar says it's pure cane on the bag.

2. You need to stir this and most candy while it cooks and gets to the soft ball stage or whatever stage it calls for, but do not scrape the side of the pan when stir. It causes the fudge to crystalize and it won't be good. Stir carefully. When you pour it up into the pan, don't scrape down the sides of the pan either. That's where crystals form and you don't want them in your finished product.

Let me make you better about sharing. This one is a bit more work.

Old Fashioned Black Walnut Fudge

This uses black walnuts, which is what folks used back then, because they grew abundantly on their farms or in their neighborhoods. If you can't find black walnuts or don't care for them, you can use English walnuts or even pecans. Here is what you will need for this:

3 cups white sugar

3 Tbs. cocoa powder

3 Tbs. butter

1 1/2 cups milk (whole milk, not 2%)

dash of salt

1 Tbs. vanilla

1 cup black walnuts

In a heavy saucepan combine the sugar, cocoa, butter, milk and salt and cook until it reaches soft ball stage. That is 240 degrees Fahrenheit or 116 degrees Celsius. You can also drop some in cold water and if it forms a ball, it's to that stage. Take my advice, if you are making candy much, invest in a candy thermometer, because guessing does not work when it has to reach a certain temperature to work.

Remove from heat and add the vanilla. Beat until creamy. Stir in the nuts. Pour into a buttered 8"x8" dish and allow to cool. Cut into squares.

Two Candy Making Tips

1. Use pure cane sugar when making candy. It will take the high temperatures needed to make candy better and won't burn. Some cheaper sugar is actually made from beets. Pure cane sugar says it's pure cane on the bag.

2. You need to stir this and most candy while it cooks and gets to the soft ball stage or whatever stage it calls for, but do not scrape the side of the pan when stir. It causes the fudge to crystalize and it won't be good. Stir carefully. When you pour it up into the pan, don't scrape down the sides of the pan either. That's where crystals form and you don't want them in your finished product.