4 c Sugar
1 c Milk
3 ts Corn syrup; light
1 c Pumpkin; fresh or canned
3 ts Butter; unsalted
1 ts Vanilla
2 c Walnuts; chopped
In a 4 quart heavy saucepan combine the sugar, milk, corn syrup, pumpkin
and a pinch of salt, cook the mixture over moderate heat, stiring, until
the sugar is dissolved, and cook it, undisturbed, until a candy thermometer
registers 238 F. Remove pan from 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 e minute, or until it begins to loose 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 compeletely. The
fudge keeps, stored between sheets of wax paper in an airtight container in
a cool place for 2 weeks. Makes about 2 pounds.
