Mmm, fudge!
Thursday, October 2nd, 2008
Fall is here, and it is a good time to make pumpkin fudge, which is delicious.
Formula:
* 3 cups white sugar
* 1 cup milk
* 3 tablespoons light corn syrup
* 1/2 cup pumpkin puree (from a can)
* 1/4 teaspoon salt
* 1 teaspoon pumpkin pie spice
* 1 1/2 teaspoons vanilla extract
* 1/2 cup unsalted butter
Method of Manufacture:
1. Line 8×8 inch pan with parchment paper.
2. In a saucepan (NOTE: your saucepan should only be 1/3 full or it will probably boil over), mix together sugar, milk, corn syrup, pumpkin and salt. Heat on medium and stir until everything is dissolved. Bring to a boil over high heat for ONE minute, stirring if necessary so it doesn’t boil over. Reduce heat to medium and continue boiling. Do not stir at all until I say it’s ok or you will have crappy fudge.
3. When mixture registers 238 degrees F on a candy thermometer, remove pan from heat. Add pumpkin pie spice, vanilla, and butter. DO NOT STIR THEM IN! Put the pan into the sink in some cool tap water to help cool faster. DON’T STIR IT WHILE IT IS COOLING! JUST LEAVE IT ALONE! Cool to 110 degrees F.
4. You can stir it now, it’s ok. Stir for about ten minutes until it is less glossy and all the butter has been incorporated. It should get thicker and it will feel like your arm is going to fall off. Just make sure you will be able to transfer it into the 8×8 pan. Once in the pan, smooth the surface and spread it out with a silicone spatula. Let it sit for an hour at room temp, then you can score it with a knife into whatever size pieces you want. Cover and refrigerate for 24hrs then finish cutting.
5. P.S. If you have sticky crap stuck on your saucepan, put water in it and bring it to a boil to get it off.
