- In a large saucepan, combine puree, sugar, milk and glucose.
- Simmer for 1 1/2 to 2 hours until mixture reaches soft ball stage (110C). Stir often until lukewarm, then pour into an electric mixer. Add butter and beat well.
- When mixture begins to thicken, fold in walnuts and spread in buttered 21cm x 33cm sheet pan.