Walnut Truffle Fudge 3 cups semisweet chocolate, chopped 1 (14 ounce) can sweetened condensed milk Pinch of kosher salt (Be careful to only add very little, about     10 to 12 grains) 1 tablespoon kirsch or brandy (optional) 1/4 cup sweet butter 1 cup toasted chopped walnuts Melt all ingredients in the top of a double boiler and whisk until well combined. Mix in nuts and pour into a 9-inch square cake pan lined with plastic wrap or aluminum foil. Refrigerate for 2 to 3 hours until firm. Remove from pan and cut into 1-inch squares or diamonds. Serve at room temperature or slightly chilled in warm weather. NOTE: This recipe can be made with any type of nut or add white chocolate chips or dried fruits.