Pumpkin fudge is a fantastic fudge treat for the fudge connoisseur. It's a gourmet fudge that is especially delicious during the Thanksgiving and Christmas holiday season. You will want to make up several batches of this rich and creamy fudge because, once your friends taste it, they are going to beg you for more.
Note: You will need a candy thermometer to make this fudge, but candy thermometers are inexpensive and can be found in any department store in the candy making or baking section.
Pumpkin Fudge Recipe
Ingredients You Will Need:
3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
½ cup pumpkin (use canned pumpkin, not pumpkin pie mix)
¼ teaspoon salt
1 teaspoon pumpkin pie spice
1 ½ teaspoons vanilla extract
½ cup butter
Before you get started, butter an 8- x 8-inch pan. You can line in with wax paper instead if you prefer. Next, in a large pan mix the sugar, milk, corn syrup, pumpkin and salt. Mix well, and bring to a boil over high heat. Stir fudge mix constantly while heating. Once the fudge mix begins to boil, reduce heat to medium. Continue boiling, but do not stir. Place candy thermometer in the fudge.
When fudge reads 232 degrees Fahrenheit on the candy thermometer, remove pan from heat. Next, stir in pumpkin pie spice, vanilla and butter. Let fudge cool to 110 degrees Fahrenheit on your candy thermometer.
Once the fudge has cooled down, beat the pumpkin fudge until it is nice and thick. It will not be as shiny as regular fudge. Pour the pumpkin fudge into your greased pan. Chill for several hours. When firm, cut into squares.
Variations: You can also add ½ cup chopped nuts when you add the vanilla and butter.
The key to great peanut butter fudge-or any fudge, for that matter--is in the cooling process. While you do not want sugar crystals to form in most candies, you do want them to form in fudge. The crystals are very small, so they feel smooth on your tongue, instead of grainy.