“This is a great recipe!”
READY IN:
15mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water.
  2. Add vanilla and cool in a pan of ice water to 110 degrees.
  3. Beat until fudge loses its gloss.
  4. Pour into a lightly buttered 8 x 8 x 2-inch pan and cool.
  5. Score and cut when almost cold.
  6. Store in a wax paper lined metal can.
  7. Will keep for several weeks.
  8. If nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added.

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