4 cups sugar
1 cup milk
3 tablespoons light corn syrup
1 cup pumpkin puree
3 tablespoons unsalted butter, cut in bits
1 teaspoon vanilla
2 cups chopped walnuts
In a 4 quart heavy saucepan combine sugar, milk, corn syrup, pumpkin and a pinch of salt. Cook the mixture over med. heat, stirring, until sugar dissolves and cook it undisturbed, until a candy thermometer registers 238 degrees. Remove the pan from heat, add butter (do not stir it into mixture), and let the mixture cool until it is 140 degrees. Stir in vanilla and walnuts. Beat the mixture with a wooden spoon for 30 sec-1 min. , or until it begins to lose its gloss. Pour immediately into a buttered 9″ square pan. Let the fudge cool until it begins to harden. Cut it into squares. Let it cool completely.
NOTE:
The fudge keeps, stored between sheets of waxed paper in an airtight container, in a cool place for 2 weeks.
Makes 2 pounds.