Zutaten für Autumn Pumpkin Spice Fudge
- 2 cups granulated sugar
- 1 cup evaporated milk
- ½ cup light corn syrup
- 1 (15-ounce) can pumpkin puree
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 6 tablespoons (3 ounces) unsalted butter
- ½ cup chopped pecans or walnuts (optional)
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Zubereitung von Autumn Pumpkin Spice Fudge
- In a 3-quart saucepan, combine 2 cups granulated sugar, 1 cup evaporated milk, ½ cup light corn syrup, 1 (15-ounce) can pumpkin puree, and ¼ teaspoon salt.
- Bring the mixture to a rolling boil over high heat, stirring constantly with a heat-resistant spatula.
- Reduce heat to medium-low, and continue boiling without stirring. Clip a candy thermometer to the side of the pan.
- Continue boiling until the mixture reaches 232°F (111°C) on a candy thermometer.
- Remove the saucepan from the heat immediately.
- Stir in 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, 6 tablespoons (3 ounces) unsalted butter, and ½ cup chopped pecans or walnuts (optional).
- Let the mixture cool to lukewarm (about 100°F/38°C).
- Beat the fudge with an electric mixer until it becomes very thick and loses its gloss. This will take several minutes.
- Quickly pour the fudge mixture into an 8x8 inch baking pan that has been greased and lined with parchment paper (for easy removal).
- Refrigerate for at least 2 hours, or until the fudge is completely firm. Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
69g
Fat
9g
Carbs
6g
