Flower posted 12-17-98 5:09 PM
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, milk, corn syrup, pumpkin puree and a pinch of salt, cook the mixture over moderate heat, stirring until the sugar is dissolved,
and cook it, undistured 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 2 pounds