Pumpkin Pie Fudge ~ posted by Becky (Alberta)

Pumpkin Pie Fudge

1 cup whipping cream
3 cups white sugar
3 Tbsp. light corn syrup
1/2 cup cooked (I just use canned) pumpkin
1 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
1 Tbsp. butter
1/2 cup chopped pecans

Bring cream, sugar corn syrup, pumpkin and salt to a boil over med-high heat, stirring constantly. Then turn down the heat to med-low and quit stirring. Cook to soft ball stage (234-238 F) on candy thermometer. Remove from heat and let cool for 5 minutes. Add spice, vanilla, butter and nuts. Then beat with wooden spoon or electric beaters until mixture gets thick and stops looking so glossy. Pour into buttered pan and let cool. I have a cute 7″X11″ pan that works perfectly but any size will be fine.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s