Pumpkin Fudge Recipe

Pumpkin Fudge Recipes

Original recipe makes 36 servings

  •  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)


  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.
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