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Pumpkin Fudge recipe

One taste of this treat, and pumpkin willbecome one of your favorite fudge flavors!

Recipe: Pumpkin Fudge

1 teaspoon butter2 cups granulated sugar
1/3 cup evaporated milk or cream
3 tablespoons pumpkin
1/4 teaspoon cornstarch
1/4 teaspoon (rounded) pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 cup chopped nuts, optional

  • Line an 8 x 8 x 1 1/2-inch square panwith aluminum foil, allowing the foil to hang over the edgesof the pan. Grease the pan with 1 teaspoon of butter.
  • Place sugar, milk, pumpkin, cornstarchand pumpkin pie spice in a saucepan and cook quickly, stirringthem constantly until they boil.
  • Cover and cook 2 to 3 minutes.
  • Uncover, reduce heat and cook until themixture reaches the soft-ball stage. (234°F / 110°C),or when a small amount dropped into chilled water forms a balland flattens when picked up)
  • Remove from heat and place in a mixingbowl.
  • Cool to 110°F (45°C).
  • Add vanilla and beat with mixer untilsmooth and creamy.
  • Add nuts, if desired.
  • Pour into prepared baking pan. When firm,remove fudge from pan, peel away foil and cut into squares.

    Makes 1 1/2 pounds.


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  • Comments

    2 Comments

    Simply

    A simple fudge recipe combining semisweet chocolate chips, condensed milk, pecans and grated orange peel. Use almonds, or any kind of nut, if desired.

    Cooking

    Downeast Maine Pumpkin Bread Recipe and Video – The classic moist pumpkin bread from Down East is spiced with cinnamon, ginger, nutmeg and cloves. NutritionPopup ?


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