Monday, October 18, 2010

Pumpkin Fudge

So after spending way too long at the dr's office, unfortunately, I don't have time to start strawberry preserves today, but I did make pumpkin fudge. It took me FOREVER to find recipes that didn't call for weird ingredients (like marshmellow cream, yuck!). I wanted an old fashioned recipe...sugar, butter, milk. I decided to make pumpkin fudge, since I had pumpkin on hand, but there are lots of options at this website (

When making fudge, I'd suggest using a candy thermometer because that's really the only way to accurately measure the temperature and to ensure the mixture reaches soft ball stage. You could check by putting a small amount in cold water to see if it forms a ball, but this is very hard and the margin for error is quite wide. Also, when mixing the fudge at the end, mix just until the gloss disappears and the mixture thickens, then QUICKLY put into prepared pan and spread evenly with your hands.

Pan: 8" square pan lined with foil and sprayed with nonstick spray

1- 3 cups white sugar
2- 1 cup milk
3- 3tbs light corn syrup
4- 1/2 cup pumpkin puree
5- 1/4 tsp salt
6- 1/2 tsp cinnamin and 1/2 tsp nutmeg
7- 1 1/2 tsp vanilla
8- 1/2 cup butter

(When mixing, use a wooden spoon)
1- Combine sugar, milk, corn syrup, pumpkin, and salt in a saucepan. Mix thoroughly
2- Bring to boil on high heat, stirring constantly
4- Reduce heat to medium and continue to boil mixture without stirring until it reaches 238F
5- Remove from heat and stir in spice, vanilla, and butter
6- Let cool to 120F (or about 25 minutes)
7- Beat the mixture until it becomes thick and loses some of its gloss
8- Quickly pour into prepared pan and let stand
9- After totally cool and set, you may put onto a plate and cut into pieces

Have fun:)

No comments:

Post a Comment