Pumpkin Fudge Recipe

 

Pumkpin Fudge Recipe

• 3 cups white sugar
• 1 cup whole milk
• 1/4 cup organic light corn syrup
• 1/4 tp salt
• 1/2 cup pumpkin puree (canned pumpkin works really well with this recipe)
• 1 1/2 tsp vanilla extract
• 1 tsp pumpkin pie spice OR 1/2 tsp cinnamon, 1/2 tsp allspice and a large pinch each nutmeg and ginger
• 1/2 cup butter, cut into pieces

Method
  
Butter or grease an 8 x 8-inch pan, and set it aside. Some people prefer to line their pan with buttered foil. Get all of your ingredients out, measured, and ready to go. USE ONLY A WOODEN SPOOK TO MAKE FUDGE. A plastic spoon will melt, a metal spoon will become too hot to handle.

Prepare to be completely occupied and unable to leave the stove for about 30-45 minutes - the sugar syrup for the fudge takes time and is not something you want to make with little ones or animals running underfoot!

Mix together the sugar, milk, corn syrup, pumpkin, and salt in a large saucepan or kettle. Bring the mixture to a boil over high heat, stirring constantly. Clip on the candy thermometer. Reduce heat to medium stop stirring, and continue boiling. When mixture reaches 235F on candy thermometer (soft ball stage) turn off the heat.  

If you do not have a candy thermometer, you can test for the soft ball stage easily. Have a glass of cold (not ice) water at hand. Drop a small amount of syrup into the water - it should form a soft ball. When you pull it out of the water, the ball should be squishy and flatten after a few moments. This page at The Science of Cooking has a video to show you what the soft ball stage looks like.

Stir in the spices, vanilla extract, and butter and then remove the spoon and cool until the mixture is 110F on candy thermometer. If you do not wait for the candy to cool, the fudge will not set properly - so be patient.

The vanilla will sputter and boil so don't lean into the pan while you are pouring it in - children love the effect! You can explain that the vanilla is boiling furiously because the temperature of the candy syrup is higher than the boiling point of the alcohol in the vanilla extract.

Beat the fudge until it thickens and loses its glossy look - be prepared to ask others to stir, make it a game!  Pour the fudge into the prepared pan. 

If you stir too long or if the mixture cools to quickly, the fudge will "seize up" and become grainy. DON'T PANIC! Stir in a wee bit of milk and that should make the fudge smooth again. And whatever you do - don't put it into the fridge to speed cooling.

Allow the fudge to cool, cut it into squares, and serve. Store in a tightly sealed cookie tin, with a sheet of waxed paper or parchment between layers if you have to stack the fudge (to keep it from sticking together).