"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pumpkin Fudge Recipe

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This recipe for Pumpkin Fudge, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Davetta Langham
Added: Friday, January 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Cups Sugar
1 Cup Milk
3 Tbsp. Light Corn Syrup
1/2 Cup Pumpkin Puree
1/4 Tsp. Salt
1 Tsp. Pumpkin Pie Spice
1-1/2 Tsp. Vanilla Extract
1/2 Cup Butter
1/2 Cup Walnuts, chopped (optional)

Directions:
Directions:
Butter or grease one 8X8 inch pan.
In 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.
When mixture registers 232º 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 (110º F or 43 degrees C) on candy thermometer. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased pan. When firm cut into 36 squares.

Personal Notes:
Personal Notes:
A twist on chocolate fudge that uses everyone’s favorite Thanksgiving vegetable, pumpkin!
This recipe is from my sister, Donna Suchoski.

 

 

 

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