2 cups sugar
6 ounces evaporated milk
1 dash salt
1 teaspoon corn syrup
4 ounces unsweetened chocolate
2 tablespoons butter
1 teaspoon vanilla extract
walnuts
Butter sides of heavy 2 quart saucepan. In it combine sugar, milk, chocolate, salt and corn syrup. Cook and stir over medium heat until chocolate melts and sugar dissolves. Cook to soft ball stage (234 degrees F).
Remove from heat, add butter without stirring. Cool to lukewarm (110 degrees F), add vanilla and beat vigorously until fudge stiffens and loses it gloss.
Quickly stir in walnuts,push from pan (don't scrape sides) into buttered shallow pan. Score while warm, cut when firm.
kpatt3
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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