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Recipe of the Month Cookies and Candy - Pumpkin Fudge

  • 3 cups white sugar
  • 1 cup milk
  • 3 tablespoons light corn syrup
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup butter
  • 1/2 cup chopped pecans

Butter or grease one 8-x-8-inch pan. In a 3-quart saucepan, mix together sugar, milk, corn syrup, pumpkin puree, and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
When mixture registers 232° Fahrenheit on a candy thermometer or forms a soft ball when dropped in cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter, and pecans. Cool to lukewarm, about 110°.
Beat mixture until it’s very thick and loses some of its gloss. Quickly pour into prepared pan. When firm, cut into 36 squares.
Submitted By: Katherine Jackson
Dickson Farmers Co-op
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