Pumpkin Fudge
Yield
16 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| ⅓ | cup |
pumpkin
mashed |
|
| ¼ | teaspoon |
cornstarch
|
|
| ¼ | teaspoon |
pumpkin pie spice
|
|
| ½ | cup |
evaporated milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | cup |
butter
|
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 79 | ml |
pumpkin
mashed |
|
| 1.3 | ml |
cornstarch
|
|
| 1.3 | ml |
pumpkin pie spice
|
|
| 118 | ml |
evaporated milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 59 | ml |
butter
|
|
| 237 | ml |
pecans
chopped |
|
Directions
Cook together sugar, pumpkin, cornstarch, spice and milk until it forms a soft ball when dropped in cold water, or until mixture reaches 235 degrees F on a candy thermometer.
Add vanilla, butter and pecans.
Beat until creamy.
Pour into a buttered plate and cut into small squares when nearly cool.
