By Marilyn Sultar
Pumpkin Fudge
Submitted By: Ginger
Photo By: angelaBBf
Servings: 36
“Using the same method as is used in making traditional fudge, pumpkin is substituted for chocolate in this seasonal recipe for a corn syrup based treat.” ~ Ginger
Nutrition Information Servings Per Recipe: 36 Calories: 108 Amount Per Serving Total Fat: 3.8g Cholesterol: 7mg Sodium: 46mg Amount Per Serving Total Carbs: 18.8g Dietary Fiber: 0.2g Protein: 0.5g
Updated at: Thu, 17 Aug 2023 07:01:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories96.9 kcal (5%)
Total Fat2.7 g (4%)
Carbs18.6 g (7%)
Sugars18.4 g (20%)
Protein0.3 g (1%)
Sodium20.5 mg (1%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
36 servings
Instructions
Step 1
Butter or grease one 8×8 inch pan.
Step 2
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
Step 3
When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts.
Step 4
Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
Step 5
Beat mixture until it is very thick and loses some of its gloss.
Step 6
Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.
View on Ginger
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