Pumpkin Fudge

Pumpkin Fudge Recipe

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judy willis


I found this recipe in my local newspaper, written by an Amish lady, that writes a column every week. Her stories are so interesting, and she always includes a recipe. This was posted in last week's column. I made it and shared it with friends and they all loved it. Tastes like pumpkin pie.


★★★★★ 2 votes

36 pieces


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3 c
white sugar
3 Tbsp
light corn syrup
1/4 tsp
1-1/2 tsp
vanilla extract
1 c
milk (i used canned milk)
1/2 c
pumpkin puree
1 tsp
pumpkin pie spice
1/2 c

How to Make Pumpkin Fudge


  • 1Butter one 8-inch by 8-inch pan. In a 3-quart heavy saucepan, mix together sugar, milk, corn syrup, pumpkin, salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
  • 2When 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 and butter. Cool to lukewarm (110 degrees F or 43 degrees on candy thermometer.)
  • 3Beat mixture until it is very thick and loses some of its gloss. Quickly pour into buttered pan. When firm, cut into 36 squares

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About Pumpkin Fudge

Course/Dish: Candies
Hashtag: #pumpkin

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