Pumpkin Fudge Recipe

Origin: America      Period: Traditional

Ingredients:

600g sugar
150g butter
160ml evaporated milk
100g cooked pumpkin, drained and mashed
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly-grated nutmeg
360g butterscotch-flavoured pieces (or finely-chopped butterscotch )
210g Marshmallow Creme
150g chopped pecan nuts
1 tsp vanilla extract

Pumpkin Fudge Preparation:

Method:

Combine the sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg in a heavy-based pan. Bring he mixture to a boil, stirring constantly. Reduce the heat to a gentle boil and continue heating (stirring constantly) until the mixture reaches 115°C, as measured on a confectioner's thermometer (the Soft Ball stage).

Take off the heat and stir-in the butterscotch pieces. Continue stirring until they are melted then add the marshmallow creme, nuts and vanilla extract. Pour the mixture into a buttered 30 x 22cm pan, spreading evenly with a buttered spatula. Allow to cool completely at room temperature then cut into squares. Wrap in waxed paper and store in an air-tight jar.

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