Autumn is the perfect season to make pumpkin desserts and this pumpkin fudge is one of the simplest to make. Ideal for Thanksgiving, this dessert has a special autumn taste and lovely smell. Here is the recipe:
- 1 ½ cup white sugar
- 1 ½ brown sugar
- 1/3 cup corn syrup
- ½ can (6 oz.) evaporated milk
- 1 stick butter
- ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice, plus extra for dusting
- Line with parchment paper or use the butter to grease an 8 by 8-inch baking pan.
- In a large pan, add pumpkin puree, evaporated milk, corn syrup, sugar, and spice and cook over medium heat; stir occasionally. The mixture will start boiling. If the mixture boils very close to the top, decrease heat.
- Continue cooking until it reaches soft ball stage (235 to 245 degrees). You could test the mixture by seeing the syrup creates a ball while in the cold water and flattens when removed from the water.
- Once it reaches this stage, you should remove the mixture from the heat.
- Apply the remaining butter and stir until the batter begins to lose its’ sheen. Now, spread into prepared baking pan and allow to cool at room temperature for at least one and a half hour. Once set, slice and dust with some pumpkin pie spice (if desired). Serve.