6/16 Fudge Day 5
From
Ben Collver@1:18/200 to
All on Tue Jun 16 11:42:19 2026
---------- Recipe via Meal-Master (tm) v8.05
Title: Pumpkin Walnut Fudge
Categories: Candies, Fudge
Yield: 2 Pounds
4 c Sugar
1 c Milk
3 ts Corn syrup; light
1 c Pumpkin; fresh or canned
3 ts Butter; unsalted
1 ts Vanilla
2 c Walnuts; chopped
In a 4 qt heavy saucepan combine the sugar, milk, corn syrup,
pumpkin, and a pinch of salt, cook the mixture over moderate heat,
stiring, until the sugar is dissolved, and cook it, undisturbed,
until a candy thermometer registers 238?F. Remove pan from 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 to 60 seconds,
or until it begins to loose its gloss, and pour it immediately into
a buttered 9 inch square pan. Let the fudge cool until it begins to
harden, cut it into squares and let it cool compeletely. The fudge
keeps, stored between sheets of wax paper in an airtight container
in a cool place for 2 weeks.
Recipe by Ruth from PA
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