"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Pumpkin Fudge Recipe

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

Contributor:  
Contributor:  
Lynnae Mika
Added: Sunday, October 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups white sugar
1 cup milk
3 Tbs light corn syrup
1/2 C. pumpkin puree
1/4 tsp salt
1 tsp pumpkin pie spice
1 1/2 tsp vanilla extract
1/2 C. butter
1/2 C. chopped walnuts (optional)

Directions:
Directions:
Butter or grease one 8x8 inch pan. 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. 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). 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.

Number Of Servings:
Number Of Servings:
36
Personal Notes:
Personal Notes:
You may not necessarily get the exact temperature on your candy thermometer, but if your mixture turns into a soft ball when dropped in cold water it's ready & #2- when you add the last ingredients, the butter, etc...add them into the pan that you cooked the 1st ingredients. Whatever you do, DON'T remove your mixture out of the saucepan into a different bowl w/ the butter. I think that by doing that I cooled the mixture way too fast & I turned it into rocks.

 

 

 

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