Pumpkin Walnut Fudge
- 4 cups granulated sugar
1 cup milk
3 tablespoons light corn syrup
1 cup pumpkin puree
- 1/8 teaspoon salt
3 tablespoons unsalted butter, cut in bits
1 teaspoon vanilla extract
2 cups chopped walnuts, toasted
- Line a 9-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
- In a 4 quart heavy saucepan combine sugar, milk, corn syrup, pumpkin
and salt. Cook the mixture over medium heat, stirring, until sugar dissolves. Cook, without stirring, until a candy thermometer registers 238*F (115*C).
- Remove the pan from heat. Add butter. Do not stir. Let sit, undisturbed until the pan can be comfortably handled (about 110*F - 45*C).
- Add vanilla and walnuts. Beat mixture with a wooden spoon until it begins to lose its gloss. Spread in prepared pan. Cool completely at room temperature. Invert pan, peel off paper and cut into 1-inch squares. Store covered, in cool place.
Makes about 2 1/2 pounds candy.