Pumpkin Fudge
Prep Time:
45 Minutes
Cook Time:
2 Hours
Ready In:
2 Hours 45 Minutes

3 cupswhite sugar

1 cupmilk

3 tablespoonslight corn syrup

1/2 cuppumpkin puree

1/4 teaspoonsalt

1 teaspoonpumpkin pie spice

1 1/2 teaspoonsvanilla extract

1/2 cupbutter

1/2 cupchopped walnuts (optional)

1.Butter or grease one 8x8 inch pan.
2.In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
3.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. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
4.Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.


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