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Pumpkin Walnut Fudge recipe

There’s a reason pumpkin has become oneof the favorite fudge flavors to serve during the fall and winterholidays…it’s scrumptious!

Recipe: Pumpkin Walnut Fudge

4 cups granulated sugar
1 cup milk
3 tablespoons light corn syrup
1 cup pumpkin puree1/8 teaspoon salt
3 tablespoons unsalted butter, cut in bits
1 teaspoon vanilla extract
2 cups chopped walnuts, toasted

  • Line a 9-inch square baking pan with lightlybuttered waxed paper or aluminum foil. Set aside.
  • In a 4 quart heavy saucepan combine sugar,milk, corn syrup, pumpkin
    and salt. Cook the mixture over medium heat, stirring, untilsugar dissolves. Cook, without stirring, until a candy thermometerregisters 238°F (115°C).
  • Remove the pan from heat. Add butter.Do not stir. Let sit, undisturbed until the pan can be comfortablyhandled (about 110°F / 45°C).
  • Add vanilla and walnuts. Beat mixturewith a wooden spoon until it begins to lose its gloss. Spreadin prepared pan. Cool completely at room temperature.Invert pan, peel off paper and cut into 1-inchsquares. Store covered, in cool place.

    Makes about 2 1/2 pounds candy.

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