Recipe: Pumpkin Fudge (using orange juice and nuts)

PUMPKIN FUDGE

2 cups granulated sugar
1/2 cup light corn syrup
2 tablespoons butter
1/2 cup water
1/2 cup orange juice
3 tablespoons lemon juice
1/4 teaspoon nutmeg
1 cup chopped nuts
1 cup cooked and mashed pumpkin or squash

Cook sugar, corn syrup, butter, water, orange juice, lemon juice, and the nutmeg to 242 degrees F on a candy thermometer. Remove from the stove and let stand until lukewarm.

Then beat in the smoothly mashed pumpkin or squash. Mix in nuts, pour into a buttered pan and when slightly set, cut into squares. Let stand for 12 hours.

Source: Ask Anne & Nan column; McCook, NE - Daily Gazette,
Thursday, Feb 10, 1994