Tuesday, October 18, 2011
Pumpkin Fudge Recipe
2 cups sugar
3 Tablespoons cooked mashed pumpkin or canned pumpkin puree
1/2 tsp. pumpkin pie spice
1/4 tsp. cornstarch
1/2 cup milk, evaporated milk, or cream
1/2 tsp. pure vanilla extract
1. Grease a 9-inch square baking pan.
2. In a large saucepan, combine the sugar, pumpkin, pumpkin pie spice, cornstarch, and milk. Cook over low heat, stirring constantly, until the mixture boils. Still stirring, continue to cook until the mixture reaches 236°F on a candy thermometer (a small piece of fudge will form a soft ball if dropped in a glass of water).
3. Immediately remove from heat. Add the vanilla and beat with an electric mixture until smooth. Scrape into the prepared pan and let cool.
4. When the mixture is completely cooled and hardened, cut into squares. Fudge is best eaten fresh, but it can be wrapped well and kept in the refrigerator for several weeks.
Makes 1 pound.
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