Sunday, November 9, 2008

Pumpkin Fudge

OMG! I ran across this recipe the other day online and decided I'd try it as I have TONS of fresh pumpkin waiting to be used for things...this is to die for awesome!


* 2 cups sugar
* 1/4 teaspoon cornstarch
* 1/2 cup evaporated milk
* 2 tablespoons pumpkin, fresh or canned puree
* 1/4 teaspoon pumpkin pie spice
* 1/2 teaspoon vanilla extract

How to Make Pumpkin Fudge

1. Mix sugar, pumpkin, pumpkin pie spice, cornstarch and milk in a two quart saucepan stirring frequently, over medium heat.
2. Continue to stir and cook until a candy thermometer registers 234 degrees..or just past boiling and the sugar isn't quite grainy anymore.
3. Mix in vanilla.
4. Place the saucepan in a container of ice water until the thermometer falls to 110 degrees...let sit in ice water until only warm to the touch.
5. Mix until the fudge loses its glossy appearance.
6. Pour the mixture into a greased 8 x 8 x 2-inch baking sheet and allow to cool.
7. When the fudge is completely cooled, score and cut into 20 pieces.

Its like combining fudge and pumpkin pie

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