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Pumpkin Walnut Fudge

List of Ingredients






PUMPKIN WALNUT FUDGE

4 cups sugar
1 cup milk
3 tablespoons light corn syrup
1 cup fresh pumpkin puree or canned pumpkin puree
3 tablespoons unsalted butter, cut into bits
1 teaspoon vanilla
2 cups chopped walnuts

In a 4-quart heavy saucepan combine the sugar, the milk,
the corn syrup, the pumpkin puree, and a pinch of salt,
cook the mixture over moderate heat, stirring, until the
sugar is dissolved, and cook it, undisturbed, until a
candy thermometer registers 238°F. Remove the pan from
the 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 1 minute, or until it begins to
lose 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 completely.
The fudge keeps, stored between sheets of wax paper in an
airtight container, in a cool place for 2 weeks.

Makes about 2 pounds.

Recipe