Pumpkin Fudge

Cook over medium heat, stirring frequently, until the mixture reaches 234°F (112°C) on a candy thermometer, or until a small amount dropped into cold water forms a soft ball.

Stir in the vanilla, then set the saucepan in a larger pan of ice water and let the mixture cool to about 110°F (43°C).

Beat the fudge vigorously until it loses its gloss and begins to thicken.

Pour into a lightly buttered 8x8-inch pan and let cool. Score, then cut into squares once almost completely cold. Store in a wax-paper-lined tin, where it keeps for several weeks. If desired, stir in 1 cup of chopped walnuts when adding the vanilla.