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Pumpkin Fudge

List of Ingredients




From: Holly Quinn


4 cups Sugar
1 cup Milk
3 tbls Light corn syrup
1 cup Fresh pumpkin purée or canned pumpkin purée
3 tbls Unsalted butter, cut into bits
1 tsp Vanilla Extract
2 cups Chopped walnuts (optional)


In a 4-quart heavy saucepan combine the sugar, the milk, the corn
syrup, the pumpkin purée, 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