Sunday, October 31, 2010

Fresh Pumpkin Fudge

  • Happy Halloween! I'm not one for dressing up, but I'm certainly celebrating the holiday by making some pumpkin fudge from scratch. What a treat! Too bad I can't give it out to any trick-or-treaters. I'll have to just give them the Reese's Peanut Butter cups, which is probably for the best, since I keep snacking on them. Anyways...I hope y'all are finding your own special way to celebrate this All Hallow's Eve!

  • Ingredients:
  • 3 cups white sugar
  • 1 cup milk
  • 3 tablespoons light corn syrup
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter

  • Directions:
  1. Line one 8x8 inch pan with foil and grease with non-salted butter.
  2. 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.
  3. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts.
  4. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a pan w/ foil.
  5. Let mixture sit until it is cool, light brown and firm.
  6. Lift foil out of the pan. Cut into smaller squares and serve!

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