Food recipes
Pumpkin Fudge
Pumpkin Fudge Ingredients: sugars, granulated cornstarch milk, fluid, 1% fat, without added vitamin a and vitamin d pumpkin, raw pumpkin, raw vanilla extract Directions: In a 2 quart saucepan cook together sugar, pump...
Pumpkin Fudge
Ingredients:
sugars, granulated
cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
pumpkin, raw
vanilla extract
Directions:
In a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water.
Add vanilla and cool in a pan of ice water to 110 degrees.
Beat until fudge loses its gloss.
Pour into a lightly buttered 8 x 8 x 2-inch pan and cool.
Score and cut when almost cold.
Store in a wax paper lined metal can.
Will keep for several weeks.
If nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added.
Ingredients:
sugars, granulated
cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
pumpkin, raw
vanilla extract
Directions:
In a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water.
Add vanilla and cool in a pan of ice water to 110 degrees.
Beat until fudge loses its gloss.
Pour into a lightly buttered 8 x 8 x 2-inch pan and cool.
Score and cut when almost cold.
Store in a wax paper lined metal can.
Will keep for several weeks.
If nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added.