Pumpkin Fudge

Pumpkin Fudge

114
Ginger 0

"A twist on chocolate fudge that uses everyone's favorite Thanksgiving vegetable, pumpkin!"

Ingredients

servings 108 cals
Serving size has been adjusted!

Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Butter or grease one 8x8 inch pan.
  2. 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.
  3. When 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).
  4. Beat 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.

Reviews

114
  1. 128 Ratings

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Most helpful

It took SIX batches to finally get this recipe to turn out right for me. You have to be EXACT!!! It carmelized on me twice, didn't set for me twice and turned into granules, pebble like, once....

Most helpful critical

I wanted to love this, but it didn't work! I followed the recipe exactly, but something went wrong. Oh, well.

It took SIX batches to finally get this recipe to turn out right for me. You have to be EXACT!!! It carmelized on me twice, didn't set for me twice and turned into granules, pebble like, once....

Excellent flavor, but texture leaves a little to be desired. Made 3 times. Not a creamy fudge, but slightly on the granular side. Tried using half and half in place of milk - no difference in t...

Okay... PLEASE don't give up if this doesn't set right the first time. I thought my recipe was a goner-- it still wasn't set after 5 hours. So, I figured, what the heck-- I put it ALL back i...

I am not a chocolate person, so this is a great alternative to chocolate fudge. I agree that you need to do the soft ball test in cold water, mine was ready a bit before my thermometer said it w...

Pumpkin Fudge!!! I had never heard of such thing before I came across this recipe while looking for yummy stuff to make for the holidays. Being a lover of all things pumpkin, I had to try this ...

This recipe turned out quite nicely. If you know how to make fudge, you'll have no trouble with it. The pumpkin flavor is a nice seasonal change from chocolate, but not something I'd want year...

At first my fudge came out gooey, but after I cooked it two more times (at a little higher temp. each time) it set perfectly and tasted great. All who were lucky enough to get a piece loved it. ...

What a flavorful fudge! I took the suggestions of BARICAT & had great results. I was a little confused as to her directions though....wasn't sure whether I should add the butter & spices & not m...

Wonderful flavor. Be sure to follow the directions exactly and not stir it while it is cooking. Texture is a little funny, will try the suggestion to not stir in the last ingredients until it h...