One of my favorites - and that of my boys, is the recipe for pumpkin fudge in the book. It is sinfully good and I only make it at this time of the year - since I could easily eat the whole batch!
I had never seen a recipe for pumpkin fudge before this one.
- 3 cups sugar
- 1 cup milk
- 3 tablespoons light corn syrup
- 1/2 cup pumpkin
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1-1/2 tsp vanilla
- 1/4 cup butter
- 1/2 cup chopped nuts ( optional )
thoroughly. Bring to a bubbly boil on high heat, stirring continuously. Reduce heat to medium and continue to boil the mixture, without stirring, until it reaches a temperature of 232 or until a small amount of the mixture forms a soft ball when dropped into cold water. Remove from heat
and stir in pumpkin pie spice, vanilla, and butter, and nuts. Let cool until lukewarm ( 110 ). Beat mixture until it becomes very thick and loses some of its gloss. Quickly pour into a buttered 8-inch square pan. When firm, cut into squares.