Pumpkin Fudge Recipe
Pumpkin Fudge recipe
2 cups of sugar.
1 cup of chopped nuts. I used pecans since they compliment the pumpkin.
½ cup of pumpkin mash.
½ cup of evaporated milk.
¼ cup of butter.
½ teaspoon of vanilla.
¼ teaspoon of cornstarch.
¼ teaspoon of pumpkin pie spice.
Cook the sugar, pumpkin mash, cornstarch, evaporated milk and pumpkin pie spice until it forms a soft ball when dropped in cold water, or until reaches 236°F (114°C). I did use a candy thermometer just to be sure I reached the 236 degrees. My notes.
Add the butter, vanilla, and chopped nuts.
Beat until the mixture is creamy.
Pour into a buttered plate and allow to cool. Pick a pan of your choice for cooling; then place in refrigerator to set up overnight. My notes.
Cut into small chunks.
PERSONAL NOTES: First of all, I use all organic ingredients. In the case of the evaporated milk, I purchased Santini brand Evaporated Milk from Whole Foods even though it is not organic. I also used Vanilla Bourbon Barrel Aged from Bourbon Barrel Foods from Whole Foods again even though it is not organic (I try the best I can to purchase organic and if the product is not sold in USDA certified organic form, I get the next best product available). In regards to the pumpkin, I grow Sugar Pumpkins each year, cook, process through a food mill and freeze for use throughout the year. I believe that quality ingredients influence the outcome of the product.
For those of you who tried the Pumpkin Fudge at the Farmer’s Market @ Mellwood Wednesday, September 2, I thank you! As promised, here is the recipe with my personal notes included.