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LOCATION: Recipes >> Candy >> Pumpkin Fudge 05

Print this Recipe    Pumpkin Fudge 05

Pumpkin Fudge
Serving Size : 36

3 cups 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

Butter or grease one 8x8 inch pan. 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
F 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 on candy thermometer).
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.

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