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Pumpkin Fudge

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Submitted by girlguide

YIELD

16 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

2 473
CUPS ML SUGAR
79
CUP ML PUMPKIN
mashed
¼ 1.3
TEASPOON ML CORNSTARCH
¼ 1.3
TEASPOON ML PUMPKIN PIE SPICE
½ 118
½ 2.5
TEASPOON ML VANILLA EXTRACT
¼ 59
CUP ML BUTTER
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 176 41% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 25mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 18% Vitamin C 1%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 
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