Prep 15 mins
Cook 0 mins
This is a great recipe!
- 2 cups granulated sugar
- 1⁄4 teaspoon cornstarch
- 1⁄2 cup evaporated milk
- 2 tablespoons pumpkin
- 1⁄4 teaspoon pumpkin pie spice
- 1⁄2 teaspoon vanilla extract
- In a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water.
- Add vanilla and cool in a pan of ice water to 110 degrees.
- Beat until fudge loses its gloss.
- Pour into a lightly buttered 8 x 8 x 2-inch pan and cool.
- Score and cut when almost cold.
- Store in a wax paper lined metal can.
- Will keep for several weeks.
- If nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added.
Just made pumpkin fudge for the first time and this was awesome! The taste is amazing! And it was quite easy.
I made this fudge today....took me quite a while 2 work up the courage as soft boil'/ hard boil is always scary to judge! Firstly, i doubled the recipe and was glad as it still barely covered the pan...and upon whipping it was already too firm to pour so i had to scoop it and press into the pan...i then chucked it into the oven to melt a bit and reform one mass as it was a bit piecey. ...Anyway, i used cinnamon and a touch of nutmeg as i didn't have pumpkin spice and it was ....FANTASTIC! It has THE most delicious flavour and creamy texture i had 2 resist eating it all in one go and had so much fun licking the bowl and beaters!!! Can't wait to try it with different flavours and extra 'bits' chucked in...i think it may just overtake meringue and jams as my specialty!!!! Thankyou sooo much!! xoxo
YUM! Perfect for Hallowe'en time. We made it yesterday and it is half gone! I never would have thought of using pumpkin. Thanks!