Pumpkin Walnut Fudge

Directions

1. 1

   Pumpkin Walnut Fudge Source: Gourmet Magazine 4 cups granulated sugar 1 cup milk 3 tablespoons light corn syrup 1 cup fresh pumpkin puree or

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 degrees F

3. 3

   Stir in the vanilla extract and the walnuts, beat the mixture with a wooden spoon for 30 seconds to 1 minute, or until it begins to lose its

4. 4

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

5. 5

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

6. 6

   Makes about 2 pounds.