Pumpkin Walnut Fudge
Ingredients
Instructions
- 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.
- 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.
- Let the fudge cool until it begins to harden, cut it into squares, and let it cool completely.
- The fudge keeps, stored between sheets of wax paper in an airtight container, in a cool place for 2 weeks.
Nutrition & Diet Analysis (per serving)
612
kcal
31% DV
Protein
Fat
Carbs
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).