Friday, October 14, 2011

Pumpkin Fudge

 Pumpkin Fudge pumpkin fudge

What better way to continue to celebrate fall!


  • 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 (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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