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What You Need:
4 C sugar
1 C milk
3 TBSP light corn syrup
1 C pumpkin puree
3 TBSP unsalted butter, broken up
1 tsp. vanilla
2 C walnuts, coarsely chopped
How to Make It:
Butter a 9 in square pan well on the bottom and up the sides and set aside.
Place the sugar into a large heavy saucepan.
Pour in the milk and the corn syrup.
Fold in the pumpkin puree and mix all the ingredients together well.
Turn the stove burner to medium low and place the saucepan over the heat.
Stir continuously cook until the sugar has completely dissolved.
Stop stirring once the sugars has dissolved and continue to cook until a candy thermometer reaches 238 degrees.
Remove the pan from the stove.
Add the butter but do not stir the mixture.
Allow the mixture to set until the candy thermometer reaches 140 degrees.
Add the vanilla and stir to combine.
Add the walnuts and using a wooden spoon briskly stir the mixture for 45 seconds.
Pour the mixture immediately into the prepared square pan.
Once the fudge begins to harden cut it into small squares.
Allow the fudge to cool completely before removing the squares to an air tight container.
2 lb. Serving
The walnuts can be replaced with pecans or can be left out completely if you prefer. The fudge can be stored in a cool place for up to 10 days.
Originally posted 2008-11-08 21:09:53.
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This article is pretty awesome. I bet you get tons of chicks as well ;) jiffy corn muffin mix