One taste of this treat, and pumpkin willbecome one of your favorite fudge flavors!
Recipe: Pumpkin Fudge
1 teaspoon butter2 cups granulated sugar
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.
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
Makes 1 1/2 pounds.
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