Pumpkin Fudge

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