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Post by mandie68 on Oct 15, 2007 5:14:02 GMT -5
"A twist on chocolate fudge that uses everyone's favorite Thanksgiving vegetable, pumpkin!" SERVINGS Original recipe yield: 36 servings INGREDIENTS 3 cups white sugar 1 cup milk 3 tablespoons light corn syrup 1/2 cup pumpkin puree 1/4 teaspoon salt 1 teaspoon pumpkin pie spice 1 1/2 teaspoons vanilla extract 1/2 cup butter 1/2 cup chopped walnuts (optional) DIRECTIONS Butter or grease one 8x8 inch pan. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir. When mixture registers 232 degrees F or 110 degrees C on candy thermometer or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm 110 degrees F or 43 degrees C on candy thermometer. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.
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