Black Walnut Fudge II

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READY IN: 30mins
Recipe by mollypaul

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.

Ingredients Nutrition


  1. Boil sugar and milk to 234°F on a candy thermometer or until a little forms a soft ball when dropped in cold water.
  2. Cool to lukewarm, add butter and beat until the candy begins to cream.
  3. Add nuts and pour into a buttered pan.
  4. When cool, cut into squares.

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