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Pumpkin Fudge Recipe

Recipe by: Ginger

"A twist on chocolate fudge that uses everyone's favorite Thanksgiving vegetable, pumpkin!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Butter or grease one 8x8 inch pan.
  • 2In 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.
  • 3When 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).
  • 4Beat 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.
Ingredients
  • 36 servings
  • 108 cals
  • 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 1/2 teaspoons vanilla extract
  • 1/2 cup butter
  • 1/2 cup chopped walnuts (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    108
    5%
  • Fat:
    3.8
    6%
  • Carbs:
    18.8
    6%
  • Protein:
    0.5
    1%
  • Cholesterol:
    7
    2%

Based on a 2,000 calorie diet

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