Today, September 23, is the official start of fall! There’s been displays of sweet potatoes, scarecrows, and Halloween-related items that puts us all in the mood for the season. But, of course, let’s not forget the classic symbol of fall, the pumpkin. We all know about pumpkin pie, pumpkin bread and a few other things we can make with this classic fall vegetable. Have you ever considered using it in fudge? Yes, you can! The recipe I’m sharing is for “Pumpkin Fudge” and is unlike any fudge you’ve had!
First of all, what makes this fudge stand out is that there’s no chocolate in it at all! It makes for a different fudge and one that will definitely be a conversation piece. To make this unique treat, you place milk, sugar, corn syrup, canned pumpkin and salt in a saucepan. This cooks over medium heat until boiling and then it’s cooked to the soft-ball stage. It’s now removed from heat and cinnamon, allspice, butter and vanilla extract go in. This is cooled briefly, then beaten until the mixture thickens. It now goes into a buttered 8-inch square dish and chilled until set. Then, cut into squares and experience a new type of candy!
The recipe calls for regular milk, but I would use evaporated milk, since it makes creamy fudge and will make it richer. You’ll also see that it calls for canned pumpkin. I would recommend canned pumpkin since a fresh pumpkin can vary in quality so much. Plus, it takes time to prepare a fresh pumpkin and extract all the water out of it, so I would advise going with the canned version to guarantee success and to save time.
In case you’d rather have some traditional fudge, I shared a recipe sometime back for “5-Minute Fudge”, and this is the easy, chocolate version that we’re all familiar with. It’s very good and failure proof. Click on the embedded link to get the recipe.
Let’s get the fall season started with a new and different confection using pumpkin!
- 1 cup evaporated milk
- 3 cups sugar
- 3 tablespoons light corn syrup
- 1/2 cup canned pumpkin
- dash of salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 cup butter
- 1 teaspoon vanilla extract
Place milk, sugar, corn syrup, pumpkin and salt in a large saucepan. Cook over medium heat until mixture boils, stirring constantly. Reduce the heat and continue stirring until mixture comes to the soft-ball stage (to test, drop a small amount of the mixture in a cup of cold water. If it forms a ball immediately with touched, it’s done.) Remove from heat and add the spices, butter, and vanilla extract and blend. Let cool slightly and then beat until mixture hold shape and loses its gloss. Turn into a buttered 8-inch square pan. Chill until set and cut into squares. Yield: about 2-1/2 dozen pieces.