Try this Pumpkin Pie Fudge recipe, or contribute your own.
- Carbohydrate 8.56317999974746 g
- Cholesterol 265.7875 mg
- Fat 97.7148999999541 g
- Fiber 0.125800001567298 g
- Protein 6.372334999979 g
- Saturated Fat 61.7167574999762 g
- Serving Size 1 1 recipe (625g)
- Sodium 168169.357481239 mg
- Sugar 8.43737999818017 g
- Trans Fat 6.75807549998474 g
- Calories 919 calories
Step-by-step
- Mix pumpkin, spice, sugar, corn syrup and evaporated milk in large pan and cook over medium heat.
- Sir occasionally.
- Mixture will begin boiling. If it boils too close to top reduce heat slightly.
- Continue cooking until mixture reaches soft ball stage (235-245 degrees). You can test for this by seeing the syrup forms a ball while in the cold water, but flattens once removed from the water.
- When it reaches this stage, remove from heat.
- Take butter and grease inside of glass baking dish.
- Add remainder of butter and stir until mixture start to lose its? sheen.
- Then pour into buttered baking dish and allow to cool.
Making candy without a candy thermometer requires absolute reliance on visual and manual testing cues, though a digital probe removes the guesswork entirely. When sugar, dairy, and pumpkin puree combine, managing heat distribution is the primary operational challenge. Scorching happens quickly if the pan bottom is thin or the heat is too high. Precision determines success.
- Use a heavy-bottomed three-quart saucepan to distribute heat evenly and prevent localized burning at the pan base.
- Attach a candy thermometer before applying heat to monitor the temperature continuously without disturbing the crystallization process.
- Cook the mixture until it registers precisely between 235 degrees and 245 degrees Fahrenheit, which is the traditional soft ball stage for fudge.
- Perform the cold water test by dropping a small spoonful of hot syrup into a glass of ice water; the resulting sugar should form a pliable ball that flattens upon removal.
- Stir the remaining butter into the cooked mixture off the heat continuously until the glossy sheen dulls, signaling that micro-crystals are forming.
- Store cooled fudge in an airtight container at room temperature for up to five days, or refrigerate for up to two weeks to extend firmness.
Leftover pieces can be re-melted gently over low heat with a splash of cream if the batch crystallizes prematurely or turns too grainy. Proper sealing prevents ambient moisture from degrading the texture over successive days.
