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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pan of fudge 1009g Recipe makes 1 pan of fudge) |
||
| Calories 3040 | ||
| Calories from Fat 491 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 54.6g | 84% | |
| Saturated Fat 13.5g | 67% | |
| Monounsaturated Fat 24.5g | ||
| Polyunsaturated Fat 14.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 34mg | 11% | |
| Sodium 835mg | 34% | |
| Potassium 624mg | 17% | |
| Total Carbohydrate 651.5g | 217% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 612.6g | ||
| Protein 9.2g | 18% | |
Ingredients
- 1 cup milk
- 3 cups sugar
- 2 tablespoons light corn syrup
- 1/2 cup pumpkin
- 1 dash salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 4 tablespoons margarine
- 1 teaspoon vanilla
Directions
1
Combine the first 5 ingredients in a heavy pot and bring to a boil over medium high heat. When it comes to a full rolling boil that cannot be stirred down, reduce heat and simmer until it comes to the softball stage or 236°F on a candy thermometer.2
Remove from heat and stir in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses its gloss. Pour into buttered square dish and let cool before cutting.
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Featured Reviews for This Recipe
From: sugaree
On Nov 23, 2007
The first time I made this it did not set and was grainy. My dd's enjoyed dipping apple slices in it. So I read up on fudge making, realized my errors and tried a second time. Delicious
From: onipar
On Oct 21, 2007
Something went very wrong with this recipe. Everything seemed to be going fine until the very last step. The step that calls for you to cool and then beat until the fudge is no longer glossy. I did this, but within a minute, the creamy fudge suddenly became very thick and grainy. So grainy, in fact, that the pieces were falling apart and not staying together as I pressed it into my pan. SO, I'm not sure, but maybe that last step just needs clarifying? I probably just mixed it too long, but I'm not sure how "too long" is. *EDIT: I tasted the fudege, and it is really good. I did a little research and found that there are a lot of specific rules to making fudge, and that by breaking one or two of these, I created a grainy fudge (like other reviewers). So I suggest anyone attempting this recipe should first read up on fudge making. Great tasting fudge though, even with the off texture.
From: Amber Kuntz
On Jul 7, 2004
Absolutely wonderful! Just what I was looking for. Very easy to make as long as you are quick. My daughter loves it so much I make it twice a month now!
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