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.

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