Pumpkin Fudge

18 years ago

Here's another way to use up those jack O lanterns and all that pumpkin when you harvest.

It is a bit less sweet than chocolate fudge, but it is incredibly buttery, even though I used three-quarters of a stick of butter instead of the whole stick called for. I will admit that I did use half-and-half instead of milk, so it probably turned out the same, butterfat-wise.

I let my pumpkin drain for a long time. How long it takes to get to 234 degrees will probably depend on how moist your pumpkin is.

I did not use the full teaspoon of spice. Next time, I will. I give this 3 stars. I won't make it as often as I make chocolate fudge, and I probably will use most of my pumpkin up on pies, bars, and coffeecakes, but I will definitely make this fudge again. Someone suggested to me that a winter squash could be used too. I don't see why not.

Enjoy! Carmellia

PUMPKIN FUDGE

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 Teaspoons Vanilla Extract

1/2 Cup Butter

Instructions:

Combine sugar, milk, corn syrup, pumpkin, and salt in large 3 quart saucepan; mix thoroughly. Bring to boil on high heat, stirring constantly. Reduce heat to medium and continue to boil mixture without stirring until it reaches 234ÌF (110ÌC) or until a small amount forms a soft ball in cold water.

Remove from heat and stir in the spice, vanilla, butter. Let cool until lukewarm (about 110ÌF (45ÌC)). Beat the mixture until it becomes very thick and loses some of its gloss.

Quickly pour it into a buttered 8 inch square pan. When firm, cut into squares.

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Comments (5)

User
18 years ago
This sounds good, I have copied it to try. Will probably have lots of pumpkin to use up and what better way than to try a new recipe.

:)
mustangs81
18 years ago
I love pumpkin fudge, well I love all things pumpkin. Here is what I have used but I will give yours a try as it seems easier and I'm not proficient in fudge making!

Pumpkin Fudge

3 cups sugar
Â¾ cup melted butter
2/3 cup evaporate milk
Â½ cup canned pumpkin
2 tbls corn syrup
1 tsp pumpkin pie spice
1 12 oz pkg white chocolate morsels
1 7 oz jar marshmallow crÃ¨me
1 cup chopped pecans toasted

STIR together first 6 ingredients in a 3 Â½ 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 abut 12 minutes.

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

Cut into squares.
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Well, Astrid, now we know what your acres are bristling with. I'll bet any winter squash would substitute beatifully. I think moisture content is the biggest variable. I think it would make a big difference in the amount of time it takes to boil the mixture up to 234 degrees. If anything, doesn't squash contain less moisture than pumpkin? I do think you would need to puree or sieve the squash just as you would pumpkin. I will be interested in how it works out. Carmellia
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Pumpkin pancakes sound great too, mind sharing the recipe when you have time. I used to make apple pancakes with my first graders every year to celebrate Johnny Appleseeds birthday.
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Here's the recipe! It is most like the fudge at the Covered bridge festival that I have found: 3 cups white baking chips 1 cup butterscotch chips 1 can (14 oz.) sweetened condensed milk 2 tablespoons canned pumpkin 1 teaspoon pumpkin pie spice 2 tablespoons butter dash salt 2 teaspoons vanilla Combine milk and baking pieces in heavy large saucepan. Heat over medium heat until melted, stirring occasionally. Add pumpkin, pumpkin pie spice, butter and salt. Remove from heat and stir in vanilla. Spread evenly in a wax paper lined 9" square pan. Chill 2 hours or until firm. Turn onto cutting board, peel off paper and cut into squares. Makes approx 48 pieces
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don't tell him it's pumpkin. He will love it. We can call it "Brown sugar fudge" let me know if he eats it.
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mrsj
18 years ago
This is really good and I don't think you can get any easier. LOL

2 cups pure pumpkin
1 box Betty Crocker Fudge Brownie Mix (18.3 oz box)
2 Tb Peanut Butter

Preheat oven to 350. combine pumpkin and brownie mix, stir until smooth (do not add anything else)

Spray 6x6 or 8x4 baking pan (no larger) pour in mixture.
Spoon peanut butter on top and use knife to swirl into mixture.

Cook 35 min. The batter will be thick and fudgy and it should look undercooked. Do Not Overbake. Let cool in fridge for a couple of hours.
mustangs81
18 years ago
Mrsj, That's right up my fudge impaired alley! Even I couldn't mess that up.

My dad always teased me buy saying he liked my fudge because he could eat it with a spoon and not have to get his fingers sticky.
sigh
18 years ago
OK, we love all things pumpkin in our house (and by "we" I mean my husband & I...my son is three & what he loves seeoms to change on an hourly basis) so I'm definitely going to make this! They're gonna curse me at work, though, because I can't keep all of this fudge lying around the house...

Nina

Pumpkin Fudge

Comments (5)

User

mustangs81

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mrsj

mustangs81

sigh

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