Quiltingboard Forums - Pumpkin Fudge

Pumpkin Fudge
Yields: 36 servings

Using the same method as is used in making traditional fudge, pumpkin is substituted for chocolate in this seasonal recipe for a corn syrup based treat.

INGREDIENTS:3 cups white 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)

DIRECTIONS:
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.

Pumpkin Fudge

Prep: 10 min., Cook: 15 min., Stand: 2 hrs. Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Yield: Makes about 3 pounds

PUMPKIN AND PECAN FUDGE

1 lb. orange summer coating, melted
1 lb. butterscotch summer coating, melted
1 (13 oz.) jar marshmallow creme
1 stick butter
1 can sweetened condensed milk
12 to 16 oz. chopped pecans
3 tbsp. pumpkin pie spice

Mix all ingredients together well. Pour into a foil-lined Tupperware cold cut keeper. Let set overnight, remove and peel off foil. Cut and store in cold cut keeper.

For a softer fudge, add to recipe 1 stick of butter.

PUMPKIN FUDGE

2 c. sugar
2 tbsp. pumpkin
1/4 tsp. cornstarch
1/4 tsp. pumpkin pie spice
1/2 c. carnation milk
1/2 tsp. vanilla

Cook together sugar, pumpkin, cornstarch, spice and Carnation milk until it forms a soft ball when dropped in cold water. Add vanilla and cool. Beat until creamy. Pour into a buttered plate and cut into small squares when nearly cool.

PUMPKIN FUDGE

3 c. sugar
1 c. milk
3 tbsp. corn syrup
1/2 c. pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 c. butter
1/2 c. chopped nuts

Combine sugar, milk, corn syrup, pumpkin and salt in large 3 quart saucepan; mix thoroughly. Bring to bubbly boil on high heat stirring constantly. Reduce heat to medium and continue to boil mixture without stirring until it reaches 232 degrees or until a small amount forms a soft ball in cold water. Remove from heat and stir in spice and vanilla and butter and nuts. Let cool until lukewarm, 110 degrees. Beat mixture until it becomes very thick and loses some of its gloss. Quickly pour into a buttered 8" square pan. When firm, cut into squares.

PUMPKIN FUDGE

3 c. sugar
1/2 c. (1 stick) butter
2/3 c. evaporated milk
1/2 c. pumpkin
1 tsp. pumpkin pie spice

Combine. Bring to a boil, stirring constantly. Boil 10 minutes. Remove from heat and add:

12 oz. pkg. butterscotch morsels
7 oz. marshmallow creme
1 c. walnuts
1 tsp. vanilla

Mix well. Pour in pan. Cool and cut.