Positively Yummy Pumpkin Fudge |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 36 |
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Use the same method used for making traditional fudge. Pumpkin is substituted for chocolate in this recipe for a corn syrup sweet treat. Ingredients:
3 cups white sugar |
1 cup milk |
3 tablespoons light corn syrup |
1/2 cup pumpkin puree |
1/4 teaspoon salt |
1 teaspoon pumpkin pie spice |
1-1/2 teaspoons vanilla extract |
1/2 cup butter |
1/2 cup chopped walnuts/pecans (optional) |
Directions:
1. Butter or grease one 8 x 8 inch pan.
2. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt.
3. Bring to a boil over high heat, stirring constantly.
4. Reduce heat to medium and continue boiling.
5. Do not stir.
6. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat.
7. Stir in pumpkin pie spice, vanilla, butter and nuts.
8. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
9. Beat mixture until it is very thick and loses some of its gloss.
10. Quickly pour into a greased eight-inch pan.
11. When firm cut into 36 squares.
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