"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Pumpkin Fudge Recipe

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

Joyce Murphy
Added: Saturday, September 27, 2008


1 cup granulated sugar
1 cup firmly packed brown sugar
2 Tbsp. light corn syrup
1 cup evaporated milk
1/3 cup canned pumpkin
1/4 tsp. cinnamon
1/8 tsp. ground allspice
Pinch of nutmeg
Pinch of ground cloves
1 Tbsp. butter
1 tsp. vanilla
Chopped pecans (optional)

In a heavy saucepan, combine sugars and corn syrup. Gradually stir in evaporated milk. Cook, stirring, until mixture reaches softball stage (236 degrees). Remove from heat. The mixture will look curdled.

Stir in pumpkin and spices. Add butter and vanilla. Place pan in cold water. Cool mixture to 100 degrees. Beat mixture vigorously until thick, about 15 minutes. The fudge will not be very thick but will no longer look curdled.

Drop by spoonful into two longs onto a greased cookie sheet. Roll longs into chopped pecans if desired. Chill until firm. Cut longs into slices.

Number Of Servings:
Number Of Servings:
3 Dozen




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