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    Pumpkin Fudge

    Rate it! | Read 1 Reviews

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    Ingredients:

    Servings:

    lbs

    Directions:

    Prep Time: 20 mins

    Total Time: 30 mins

    1. 1 Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan.
    2. 2 Cook over medium heat until boiling, stirring constantly.
    3. 3 When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage Remove from heat.
    4. 4 Beat in cinnamon, allspice, margarine, and vanilla.
    5. 5 Cool, then beat until thick and mixture looses it's gloss.
    6. 6 Spoon into buttered dish.
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    Pumpkin Fudge. Recipe by ratherbeswimmin'

    Ratings & Reviews:

    • on August 06, 2003

      I tried this recipe and it didn't turn out. I've wanted to make pumpkin fudge for a very long time. When I tasted the fudge, it just tasted like spices no pumpkin taste at all. I let it cool in the pan and before I could beat it, it hardened and got stuck in the pan. We had to soak it for over an hour before prying it out of the pan. I won't be trying this recipe again. Dea

      people found this review Helpful. Was this review helpful to you? Yes | No

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    About This Recipe

    Pumpkin Fudge

    on January 10, 2003
    ID #50620

    I stumbled onto this recipe and its the best one I have found. My son loves anything pumpkin and this is one of his favorites.

    Contact This Chef Favorite This Chef

    Photos

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    Nutrition Facts

    Pumpkin Fudge

    Serving Size: 1 (1030 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1551.6
     
    Calories from Fat 245
    15%
    Total Fat 27.3 g
    42%
    Saturated Fat 6.7 g
    33%
    Monounsaturated Fat 12.2 g
    61%
    Polyunsaturated Fat 6.9 g
    34%
    Trans Fat 0.0 g
    0%
    Cholesterol 17.0 mg
    0%
    Sodium 424.7 mg
    17%
    Potassium 312.2 mg
    8%
    Magnesium 21.7 mg
    0%
    Total Carbohydrate 334.1 g
    111%
    Dietary Fiber 0.5 g
    2%
    Protein 4.6%
    9%
    Detailed Nutrition Values About Nutrition Info

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