Pumpkin Walnut Fudge
2 1/2 pounds
4 cups granulated sugar
1 cup milk
3 tablespoons light corn syrup
1 cup pumpkin puree
1/8 teaspoon salt
3 tablespoons butter, cut in pieces
1 teaspoon vanilla extract
2 cups chopped walnuts, toasted
Line an 9" x 9" baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil. Set aside.
In a 4 quart heavy saucepan combine sugar, milk, corn syrup, pumpkin and salt. Cook the mixture over medium heat, stirring, until sugar dissolves. Cover with a lid briefly to get any sugar crystals off the sides of the pan. Remove lid. Cook, without stirring, until the mixture reaches the soft ball stage or 234°F to 240°F (115°C) on a candy thermometer.
Remove the pan from heat. Add butter. Do not stir. Let sit, undisturbed until the mixture reaches 110°F (45°C). Add vanilla and walnuts. Beat mixture with a wooden spoon until it begins to lose its gloss. Spread in prepared pan.
Cool completely at room temperature. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
Store covered, in a cool place.
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