Ingredients Jump to Instructions ↓

  1. 2 c. granulated sugar

  2. 1/4 tsp. cornstarch

  3. 1/2 c. evaporated milk

  4. 2 Tbsp. pumpkin

  5. 1/4 tsp. pumpkin pie spice

  6. 1/2 tsp. vanilla extract

  7. 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches

  8. 234 F on a candy thermometer or a small amount forms a soft ball in a little cold water. Add vanilla and cool in a pan of ice water to

  9. 110 F. Beat until fudge loses its gloss. Pour into a lightly buttered

  10. 8x8x2" pan and cool. Score and cut when almost cold. Store in a wax paper lined metal can. Will keep for several weeks. If nuts are desired, mix in

  11. 1 cup of broken walnuts when the vanilla is added.


Send feedback