One taste of this treat, and pumpkin will
become one of your favorite fudge flavors!
Pumpkin Fudge
- 1 teaspoon butter
- 2 cups granulated sugar
1/3 cup evaporated milk or cream
3 tablespoons pumpkin
1/4 teaspoon cornstarch
1/4 teaspoon (rounded) pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 cup chopped nuts, optional
- Line an 8 x 8 x 1 1/2-inch square pan
with aluminum foil, allowing the foil to hang over the edges
of the pan. Grease the pan with 1 teaspoon of butter.
- Place sugar, milk, pumpkin, cornstarch
and pumpkin pie spice in a saucepan and cook quickly, stirring
them constantly until they boil.
- Cover and cook 2 to 3 minutes.
- Uncover, reduce heat and cook until the
mixture reaches the soft-ball stage. (234°F / 110°C),
or when a small amount dropped into chilled water forms a ball
and flattens when picked up)
- Remove from heat and place in a mixing
bowl.
- Cool to 110°F (45°C).
- Add vanilla and beat with mixer until
smooth and creamy.
- Add nuts, if desired.
- Pour into prepared baking pan. When firm,
remove fudge from pan, peel away foil and cut into squares.
Makes 1 1/2 pounds.
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