Pumpkin Fudge by Kieto
Pumpkin Fudge
Serves (heck if I know)
1 if I'm making them for me
3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)
Butter or grease one 8x8 inch pan.
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and
salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium
and continue boiling.
Do not stir.When 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, butter and nuts. Cool to lukewarm
(110 degrees F or 43 degrees C on candy thermometer).
Beat mixture until it is very thick and loses some of its gloss. Quickly pour
into a greased eight-inch pan. When firm cut into 36 squares.
Booooon appetito! Kieto
"kietosrecipe@mfwp101.com"
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