Caramel Black Walnut Fudge Recipes

CARAMEL BLACK WALNUT FUDGE

Steps:

• Combine 4 cups of granulated sugar, half and half and butter in a heavy pan.
• Cook over low heat, stirring gently.until sugar dissolves.
• Cover and cook over medium heat for 2-3 minutes to wash down sugar crystals from sides of pan.
• Sprinkle remaining 1 cup sugar in a heavy skillet.cook over medium heat, stirring constantly, until sugar melts and turn light golden brown.
• Pour caramelized sugar and milk into fudge mixture.
• MIXTURE WILL LUMP BUT WILL BECOME SMOOTH WITH FURTHER COOKING.
• Cook over low heat, stirring constantly, without stirring, until mixture reaches soft ball stage, 240*,
• Cool down to 160*.add marshmallows and vanilla.
• Beat with a spoon until marshmallows melt and mixture begins to thicken.
• Stir in black walnuts, pour into a buttered 9" square pan., spreading with a spatula.
• Cool and cut into squares.

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.

WALNUT CARAMEL TART

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
• Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
• To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
• Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.