Categories: Uncategorized

Pumpkin pie fudge

Servings: 12

Ingredients:

  • 3 cup sugar
  • 1/2 can evaporated milk
  • 1/3 cup corn syrup
  • 1/2 cup of butter
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin pie spice

Preparation:

In a large saucepan over medium heat, add the pumpkin puree, pumpkin pie spice, sugar, corn syrup, and evaporated milk. Stir until simmering. Cook until the mixture reaches 235-245 degrees F with a candy thermometer. Remover from the heat. Grease a 9×13 inch glass baking dish with butter. Add the remaining butter to the fudge mixture and stir together well. Pour the mixture into the greased dish and refrigerate for 2-3 hours.

POTREBBE INTERESSARTI
Irene Milito

Recent Posts

Easter recipes

Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…

4 years ago

Quick fish soup

This speedy soup is perfect for any fish lover who doesn’t want to spend ages…

4 years ago

Creamy black eyed bean soup with olive pesto

This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…

4 years ago

Squash and sweet potato soup with garlic and rosemary

Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…

4 years ago

Mushroom soup

This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…

4 years ago

Thyme infused broad bean soup with crispy smoked pancetta

This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…

4 years ago