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    Cherry Walnut White Chocolate Fudge


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    1 cup Walnuts
    3 cup Sugar
    1 cup Whipping cream
    1/2 cup Butter
    1/4 cup Light corn syrup
    8 oz Premium white chocolate,, chopped
    1 tsp Vanilla
    1 cup Chopped dried cherries, *1
    Tart cherries and fresh mint leaves, for garnish

    Recipe



    *1: To Prepare Cherries take: 1 package (3 ounces) dried cherries; 1/2 cup kirsch. Place cherries on cutting board. Finely chop into uniform pieces 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 minutes until lightly browned and fragrant, stirring occasionally.

    * 2. Remove from baking sheet to cutting board; cool slightly. Chop walnuts into uniform pieces 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 until sugar dissolves and mixture comes to a boil, stirring frequently. Wash down sugar crystals. (Dip pastry brush in hot water.

    * Gently brush crystals down into sugar mixture or let them collect on brush bristles. Dip brush frequently into hot water to clean off bristles.)

    * 5. Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mixture but not touching bottom of pan.

    * 6. Continue cooking about 6 minutes or until sugar mixture reaches soft-ball stage (234 degrees F.) on candy thermometer, stirring frequently. If candy thermometer is not available, use cold water test for candy.

    * 7. Remove from heat; let stand 10 minutes. (Do not stir.)

    * 8. Add white chocolate and vanilla; stir 1 minute or until chocolate is melted and mixture is smooth. Stir in cherries and reserved walnuts.

    * 9. Spread evenly 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 warm.

    * 10. Refrigerate until firm. Cut along score lines into squares. Garnish, if desired. Store in airtight container at room temperature.

 

 

 

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