Pumpkin Walnut Fudge

Ingredients

• 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 walnuts, chopped

Recipe

• 1 in a 4 quart heavy saucepan combine sugar, milk, corn syrup, pumpkin and a pinch of salt. cook the mixture over med.
• 2 heat, stirring, until sugar dissolves and cook it undisturbed, until a candy thermometer registers 238 degrees.
• 3 remove the pan from heat, add butter (do not stir it into mixture), and let the mixture cool until it is 140 degrees.
• 4 stir in vanilla a nd walnuts.
• 5 beat the mixture with a wooden spoon for 30 sec-1 min.
• 6 , or until it begins to lose its gloss.
• 7 pour immediately into a buttered 9" square pan.
• 8 let the fudge cool until it begins to harden.
• 9 cut it into squares.
• 10 let it cool completely.
• 11 - - - - - - - - - - - - - - - - - - notes : the fudge keeps, stored between sheets of waxed paper in an airtight container, in a cool place for 2 weeks.
• 12 makes 2 pounds.