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.