Pumpkin Walnut Fudge

Pumpkin Walnut Fudge

Pumpkin Walnut Fudge 4 cups granulated 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 extract 2 cups chopped walnuts

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  1. #1
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    Default Pumpkin Walnut Fudge

    Pumpkin Walnut Fudge

    4 cups granulated 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 extract
    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 degrees 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 degrees F.

    Stir in the vanilla extract 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.

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