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Pumpkin Walnut Fudge




Source of Recipe


Ruth from PA


List of Ingredients




4 c Sugar
1 c Milk
3 ts Corn syrup; light
1 c Pumpkin; fresh or canned
3 ts Butter; unsalted
1 ts Vanilla
2 c Walnuts; chopped


Recipe



In a 4 quart heavy saucepan combine the sugar, milk, corn syrup, pumpkin and a pinch of salt, cook the mixture over moderate heat, stiring, until the sugar is dissolved, and cook it, undisturbed, until a candy thermometer registers 238 F. Remove pan from heat, add the butter, (do not stir it into the mixture), and let the mixture cool until it is 140'F. Stir in the vanilla and the walnuts, beat the mixture with a wooden spoon for 30 seconds to a minute, or until it begins to loose its gloss, and pour it immediately into a buttered 9 inch square pan. Let the fudge cool until it begins to harden, cut it into squares and let it cool compeletely.

The fudge keeps, stored between sheets of wax paper in an airtight container in a cool place for 2 weeks.

Makes about 2 pounds.