So my next kitchen adventure is going to be fudge. I love fudge- who doesn’t. So my next big project is going to be the art of fudge. This last year I really think that I mastered my truffles, so I’d like to master fudge- and maybe in the future you may be the recipient of a beautiful gift box of Erika’s Edibles or Edibles by Erika- I haven’t decided. Do you prefer one over the other?
Anyway, I wanted to share this recipe I found for pumpkin fudge. It sounds incredible- but I admit I haven’t tried it yet. I plan to soon- but I’ve been a little lazy lately, and need to restock my pantry before I can really start “fudging around”. But I will do it soon.
* Exported from MasterCook *
PUMPKIN WALNUT FUDGE
Recipe By :Gourmet
October 1991
Amount Measure Ingredient — Preparation Method
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4 cups sugar
1 cup milk
3 tablespoons light corn syrup
1 cup fresh pumpkin puree or canned pumpkin puree
3 tablespoons unsalted butter — cut into bits
1 teaspoon vanilla
2 cups chopped walnuts
In a 4-quart heavy saucepan combine the sugar, the milk, the corn syrup, the pumpkin puree, and a pinch of salt, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and cook it, undisturbed, until a candy thermometer registers 238°F. 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.
Makes about 2 pounds.
Source:
“shared by lorilei on CLBB”
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