Another great recipe where I can use our own black walnuts. A candy thermometer is handy for this recipe.

• 2 cups Sugar
• 2 tablespoons unsalted Butter
• 5 tablespoons Cocoa
• 2/3 cup whole Milk
• pinch of Sea Salt
• 1 teaspoon Vanilla Extract
• 1 cup Black Walnuts, Chopped

In a heavy saucepan combine sugar, butter cocoa, milk and salt. Cook until boiling point is reached. Boil to a soft ball stage about 234 to 238 degrees F. Add vanilla. Cool to room temperature without stirring. Beat with a mixer until thick and creamy. Add walnuts and stir by hand. Drop by teaspoons onto waxed paper or a silpat. Or you can pour into a buttered pan and cut into squares.