https://tryon.iga.com/Recipes/Detail/5788/Pumpkin_Spice_Fudge
Yield: 36 pieces
| 3 | cups | sugar | |
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| 1 | cup | milk | |
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| 3 | Tablespoons | light corn syrup | |
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| 1/2 | cup | solid pack pumpkin or mashed cooked fresh pumpkin | |
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| 1/4 | teaspoon | salt | |
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| 1 | teaspoon | pumpkin pie spice | |
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| 1-1/2 | teaspoons | vanilla extract | |
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| 1/2 | cup | butter | |
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| 1/2 | cup | chopped nuts, optional | |
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Yield: 36 pieces
Approximate Nutrient Content per serving:
| Calories: | 108 | |
| Calories From Fat: | 27 | |
| Total Fat: | 3.8g | |
| Saturated Fat: | 1.9g | |
| Cholesterol: | 7mg | |
| Sodium: | 52mg | |
| Total Carbohydrates: | 19g | |
| Dietary Fiber: | 1.5g | |
| Protein: | .6g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
In 3-quart saucepan, combine sugar, milk, syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly.
Reduce the heat to medium, continue boiling, and do not stir. When mixture heats to 232 F. on candy thermometer (soft ball stage) remove from heat.
Stir in pumpkin pie spice, vanilla, butter and the nuts. Let cool to lukewarm (110 F. on candy thermometer). Beat until very thick and until it loses some of its gloss. Quickly, pour mixture into greased 8-inch square pan. When fudge is firm cut into pieces.
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/5788/Pumpkin_Spice_Fudge
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