Pumpkin Walnut Fudge

1. 1

   In a 4-quart heavy saucepan combine the sugar, milk, corn syrup, pumpkin puree and a pinch of salt, cook the mixture over moderate heat, stirring until the sugar is dissolved, and cook it, undistured until a candy thermometer registers 238F.

2. 2

   Remove the pan from the 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 1 minute, or until it begins to lose its gloss, and pour it immediately into a buttered 9-inch square pan.

3. 3

   Let the fudge cool until it begins to harden, cut it into squares, and let it cool completely.

4. 4

   The fudge keeps, stored between sheets of wax paper in an airtight container, in a cool place for 2 weeks.

No additional tips available.