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Ingredients
- 1 c. Walnuts
- 3 c. Sugar
- 1 c. Whipping cream
- 1/2 c. Butter
- 1/4 c. Light corn syrup
- 8 ounce Premium white chocolate,, minced
- 1 tsp Vanilla
- 1 c. Minced dry cherries, *1 Tart cherries and fresh mint leaves, for garnish
Directions
- YIELD: 64 candies
- NOTES:*1: To Prepare Cherries take: 1 package (3 ounces) dry cherries; 1/2 c. kirsch. Place cherries on cutting board. Finely chop into uniform pcs with chef's knife. Combine cherries and kirsch in small bowl. Cover with plastic wrap; let stand at room temperature overnight.
- DIRECTIONS:
- 1. PREHEAT oven to 375 degrees F. To toast walnuts, spread on baking sheet. Bake 6 to 8 min till lightly browned and fragrant, stirring occasionally.
- 2. Remove from baking sheet to cutting board; cold slightly. Chop walnuts into uniform pcs with chef's knife, set aside.
- 3. Spray 9 x 9-inch pan with nonstick cooking spray. Spray inside of heavy large saucepan.
- 4. Combine sugar, cream, butter and syrup in prepared saucepan. Cook over medium heat till sugar dissolves and mix comes to a boil, stirring frequently. Wash down sugar crystals. (Dip pastry brush in warm water.
- Gently brush crystals down into sugar mix or possibly let them collect on brush bristles. Dip brush frequently into warm water to clean off bristles.)
- 5. Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mix but not touching bottom of pan.
- 6. Continue cooking about 6 min or possibly till sugar mix reaches soft-ball stage (234 degrees F.) on candy thermometer, stirring frequently.
- If candy thermometer is not available, use cool water test for candy.
- 7. Remove from heat; let stand 10 min. (Don't stir.)
- 8. Add in white chocolate and vanilla; stir 1 minute or possibly till chocolate is melted and mix is smooth. Stir in cherries and reserved walnuts.
- 9. Spread proportionately in prepared pan with narrow metal spatula. Score into 64 squares by cutting 8 sections lengthwise and 8 sections crosswise halfway through fudge with sharp knife while fudge is still hot.
- 10. Chill till hard. Cut along score lines into squares. Garnish, if you like. Store in airtight container at room temperature.
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