Grandma Ada's Fudge (Page 86)

BLACK WALNUT FUDGE OR
"GRANDMA ADA'S FUDGE"
Ada Gumbert
2 1/2 c. sugar
2 T. butter
1/4 c. cocoa

1 T. corn syrup
1 tsp. vanilla
2/3 c. evaporated milk 1/2 c. black walnuts

Grease an 8 x 8 pan with butter. Set aside. Take a small amount of butter on wax
paper and line about 1-2 inches of the top of the pan. (This keeps the mixture from
boiling over. I used to think it was magic! It was science, but just for today, as the
mixture rises, tell yourself it's magical!) Mix sugar and cocoa until well blended in a
pan. Add syrup and milk. Stir over low heat until the sugar has dissolved. "Stir no
more", as Grandma wrote. Cook until soft ball stage. Remove from heat. Add butter
and vanilla (but don't stir it in). Cool. Then beat until "thick", with a WOODEN
spoon. (Now Mom and I tried this after Grandma died and couldn't figure out what
that meant. Mom looks at me and asks " Are you thick? I'm not thick yet." And then
we giggled.) So by all means beat until thick. The better description is to beat until the
fudge begins to dull and and becomes harder to mix. Add in the walnuts and pour into
prepared pan. Chill.
Note: If you don't like black walnuts, you can substitute English walnuts. This is
known in our family as THE fudge. You can buy black walnuts, at Christmas, and
freeze them in a freezer bag, for up to 2 years! Do it!