Pumpkin Pecan Fudge
Pumpkin Pecan Fudge captures the essence of fall with its creamy blend of pumpkin puree, spices and fresh pecans. At family or holiday get-togethers, it makes a fantastic seasonal gift to send home with guests or to present to your host.
- 2 3/4 cups granulated sugar
- 2/3 cup (5 ounce) evaporated milk
- 2 tablespoons light corn syrup
- 1/2 cup solid pack pumpkin puree
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ginger
- 1/2 cup (1 stick) Challenge Unsalted Butter
- 1/2 cup chopped pecans
- Lightly butter the sides of a heavy 2 to 3-quart saucepan. In it, combine, sugar, milk, corn syrup, pumpkin and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. Then cover the saucepan for 2 or 3 minutes.
- Uncover, clip on candy thermometer and continue to cook over medium heat, stir as little as possible – just enough to keep the pumpkin solids from settling to the bottom of the pan. When mixture registers 235 degrees F on the candy thermometer (soft ball stage), remove from heat. Add spices and butter that has been cut into 1/2 inch cubes. Do not stir or jar the mixture as butter is added or as the mixture cools.
- When the mixture has cooled to 110 degrees F, beat the mixture until it is very thick and loses some of its gloss. Use an electric mixer on low speed for about 8 minutes or beat vigorously with wooden spoon.
- Stir in nuts.
- Pour immediately into buttered 9-inch square pan. Score fudge while warm then cut when firm into about 80 pieces.
Source: Challenge Home Economist
Recipe and photo used with permission from: