Hi Cathy,

Here are some recipes from our archives.

Betsy

Pumpkin Walnut Fudge

4 cups Sugar
1 cup Milk
3 tbls Light corn syrup
1 cup Fresh pumpkin purée or canned pumpkin purée
3 tbls Unsalted butter, cut into bits
1 tsp Vanilla
2 cups Chopped walnuts

In a 4-quart heavy saucepan combine the sugar, the milk, the corn syrup, the pumpkin purée, 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

Pumpkin Fudge

Categories: Candies, Holiday
Yield: 1 servings

2 c Sugar
1/3 c Mashed pumpkin
1/4 ts Cornstarch
1/4 ts Pumpkin pie spice
1/2 c Evaporated milk
1/2 ts Vanilla
1/4 c Butter
1 c Chopped pecans

Cook together sugar, pumpkin, cornstarch, spice and milk until it
forms a soft ball when dropped in cold water, or until mixture reaches
235F on a candy thermometer. Add vanilla, butter and pecans. Beat
until creamy. Pour into a buttered plate and cut into small squares
when nearly cool.

Pumpkin Fudge I (Anonymous)

2 1/4 cup Sugar
1/4 cup Butter
1/2 cup Evaporated milk
1/3 cup Mashed pumpkin
1/4 tsp Cornstarch
1/4 tsp Pumpkin pie spice
1/2 tsp Vanilla
1 cup Chopped pecans

Cook together sugar, pumpkin, cornstarch, spice and milk until it forms a soft ball when dropped in cold water, or until mixture reaches 235°F on a candy thermometer. Add vanilla, butter and pecans. Beat until creamy. Pour into a buttered plate and cut into small squares when nearly cool.

Pumpkin Fudge II

2 1/2 cup Sugar
1/4 cup Butter
5 oz Evaporated milk
1 cup Pumpkin, puree (strained/drained - no free standing water)
1/2 tsp Cream of Tartar
1/4 tsp Ground cinnamon
1 tsp Vanilla
1 cup Chopped pecans

Cook together sugar, pumpkin, cream of tartar, cinnamon, and milk until it forms a soft ball when dropped in cold water - or - until mixture reaches 236 F on a candy thermometer. Pour over vanilla, butter, and pecans. Beat until creamy. Pour into a buttered aluminum foil lined 9x9 dish and cut into small squares when cool.