Recipe by southern chef in louisiana
This is great fudge--everyone always requests the recipe. It is a very unique twist on both pumpkin and fudge and a good way to trick those non veggie eating kids.
Top Review by sugaree
The first time I made this it did not set and was grainy. My dd's enjoyed dipping apple slices in it. So I read up on fudge making, realized my errors and tried a second time. Delicious
- 1 cup milk
- 3 cups sugar
- 2 tablespoons light corn syrup
- 1⁄2 cup pumpkin
- 1 dash salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 4 tablespoons margarine
- 1 teaspoon vanilla
Directions See How It's Made
- Combine the first 5 ingredients in a heavy pot and bring to a boil over medium high heat. When it comes to a full rolling boil that cannot be stirred down, reduce heat and simmer until it comes to the softball stage or 236°F on a candy thermometer.
- Remove from heat and stir in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses its gloss. Pour into buttered square dish and let cool before cutting.