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Pumpkin Fudge

Source of Recipe

from all easy cookin


List of Ingredients

Pumpkin Fudge

4 c. sugar
1 c. milk
3 tbsp. light corn syrup
1 c. solid pack pumpkin
pinch of salt
3 tbsp. unsalted butter, cut into bits
1 tsp vanilla
2 c. chopped walnuts, optional

Butter a 9x9x2 inch baking pan.
Use a 4 quart heavy saucepan to combine the sugar, milk, corn syrup, pumpkin, and salt.
Cook over a over moderate heat, stirring, until the sugar is dissolved.
Then cook it, undisturbed, until a candy thermometer registers 238 degrees.
Remove the pan from the heat and add the butter, but do not stir it into the mixture.
Let the mixture cool until it is 140 degrees.
Stir in the vanilla and walnuts.
Beat the mixture with a wooden spoon for 30 seconds to 1 minute, or until it begins to lose its gloss.
Pour into the baking pan.
Let the fudge cool until it begins to harden.
Cut it into squares, and let it cool completely.
Will keep for 2 weeks stored between sheets of wax paper in an airtight container, in a cool place.
Makes about 2 pounds.


Recipe