Continuing on with the pumpkin theme, I made some pumpkin fudge. Again, it you are not a fan of pumpkin, you might want to skip this recipe. Otherwise, you'll probably like it.
Recipe:
- 3 cups Sugar
- 1 cup Milk
- 3 tbsp. Light Corn Syrup
- 1/2 cup Pumpkin Puree
- 1/4 tsp. Salt
- 3/4 tsp. Cinnamon
- 1/4 tsp. Ginger
- 1/4 tsp. Nutmeg
- 1-1/2 tsp. Vanilla
- 1/2 cup Butter
Butter a 8x8" pan and set aside.
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 on candy thermometer remove pan from heat. Allow to cool to 150 degrees and stir in spices, vanilla, and butter.
Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased pan. When firm, cut into pieces and serve.
Baking Tips:
- Remember to use a wooden spoon so it doesn't melt.
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