Pumpkin Walnut Fudge

Line a 9-inch square baking pan with lightly buttered 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, until sugar dissolves. Cook, without stirring, until a candy thermometer registers 238°F (115°C).

Remove the pan from heat. Add butter. Do not stir. Let sit, undisturbed until the pan can be comfortably handled (about 110°F / 45°C).

Add vanilla and walnuts. Beat mixture with a wooden spoon until it begins to lose its gloss. Spread in prepared pan. Cool completely at room temperature. Invert pan, peel off paper and cut into 1-inch squares. Store covered, in cool place.