Ingredients for Pumpkin Fudge
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How to Make Pumpkin Fudge
- In a heavy-bottomed saucepan, combine 1 (15 ounce) can pumpkin puree, 1 (14 ounce) can sweetened condensed milk, 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 teaspoon salt. Bring to a full rolling boil over medium-high heat, stirring constantly.
- Once boiling, reduce heat to medium-low and continue to simmer, without stirring, until the mixture reaches the soft-ball stage (236°F on a candy thermometer). This will take approximately 10-15 minutes.
- Remove from heat and stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/4 cup (1/2 stick) unsalted margarine, and 1 teaspoon vanilla extract.
- Let the mixture cool slightly, until it begins to thicken (about 20-30 minutes). Then, beat with a hand mixer or stand mixer until the fudge is thick, loses its gloss, and pulls away from the sides of the bowl.
- Pour the fudge into a buttered 8x8 inch baking dish. Let cool completely at room temperature before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
2450g
Fat
67g
Carbs
217g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Preparation Occasion Low Protein Healthy Fudge Desserts Easy Beginner Cook Potluck Dinner Party Holiday Event Kid Friendly Picnic Romantic Candy Stove Top Dietary Gifts Low Sodium Low Cholesterol Inexpensive Healthy 2 Low In Something Brunch Taste Mood Sweet To Go Equipment Number Of Servings 3 Steps Or Less
