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.