Black Walnut Fudge (1 1/2 lb.)
3 c. sugar
1/4 tsp. cream of tartar
1/4 tsp. salt
1 c. milk
2 Tbsp. margarine
1 tsp. black walnut extract
1/2 c. chopped nuts
Cook first 4 to soft ball stage, stirring frequently. Wipe down sides of pan to prevent crystallization. Remove from heat. Add butter and cool without disturbing until lukewarm. Add last 2. Beat until creamy. Pour into a greased sq. pan. Cut into squares.
Source: Cookbook Publishers, Inc., “Classic Holiday Cooking,” 1992
3 c. sugar
1/4 tsp. cream of tartar
1/4 tsp. salt
1 c. milk
2 Tbsp. margarine
1 tsp. black walnut extract
1/2 c. chopped nuts
Cook first 4 to soft ball stage, stirring frequently. Wipe down sides of pan to prevent crystallization. Remove from heat. Add butter and cool without disturbing until lukewarm. Add last 2. Beat until creamy. Pour into a greased sq. pan. Cut into squares.
Source: Cookbook Publishers, Inc., “Classic Holiday Cooking,” 1992
