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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 81 |
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When the weather starts turning cold, I start thinking pumpkin, Here is a wonderful fall inspired fudge recipe. Ingredients:
2 3/4 cups sugar |
2/3 cup evaporated milk |
2 tablespoons light corn syrup |
1/2 cup solid pack pumpkin |
1/4 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon allspice |
1/4 teaspoon ginger |
1/2 cup unsalted butter |
1/2 cup pecans, chopped |
Directions:
1. Lightly butter the sides of a heavy 2 to 3-quart saucepan. In it, combine, sugar, milk, corn syrup, pumpkin and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. Then cover the saucepan for 2 or 3 minutes. Uncover, clip on candy thermometer and continue to cook over medium heat, stir as little as possible – just enough to keep the pumpkin solids from settling to the bottom of the pan. When mixture registers 235°F on the candy thermometer (soft ball stage), remove from heat. Add spices and butter that has been cut into 1/2 inch cubes. Do not stir or jar the mixture as butter is added or as the mixture cools. When the mixture has cooled to 110°F, beat the mixture until it is very thick and loses some of its gloss. Use an electric mixer on low speed for about 8 minutes or beat vigorously with wooden spoon. Stir in nuts. Pour immediately into buttered 9-inch square pan. Score fudge while warm then cut when firm into about 81 pieces.
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