PUMPKIN WALNUT FUDGE
Make and share this Pumpkin Walnut Fudge recipe from Food.com.
Provided by Nancy Van Ess
Categories Candy
Yield 2 pounds, 1 serving(s)
Number Of Ingredients 7
Steps:
- 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 a nd 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.
- - - - - - - - - - - - - - - - - - - NOTES : The fudge keeps, stored between sheets of waxed paper in an airtight container, in a cool place for 2 weeks.
- Makes 2 pounds.
Nutrition Facts : Calories 5317, Fat 196.3, SaturatedFat 41.8, Cholesterol 125.8, Sodium 171.4, Carbohydrate 902, Fiber 16.3, Sugar 825.2, Protein 45.2
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