Pumpkin fudge is a sweet candy made with canned pumpkin, sugar, milk, butter, and pumpkin pie spice. Marshmallow cream, white chocolate chips, and toasted nuts are added. A candy thermometer is recommended to reach the correct temperature. The fudge should cool for two hours before cutting.
Pumpkin fudge is a thick, sweet candy that is flavored with fresh or canned pumpkin. Fondant is created by heating certain ingredients to a specific temperature and then allowing the mixture to cool and harden. The result is a rich, creamy treat with a strong pumpkin flavor.
Canned pumpkin puree is usually used to make pumpkin fudge. White and tan sugar or light corn syrup, unsalted butter, evaporated milk, and pumpkin pie spice are usually included. Marshmallow cream is often added to help ensure a creaminess to the finished fudge. White chocolate chips and toasted chopped pecans or walnuts are also other common additions. Some versions may add additional spices, such as nutmeg, cinnamon or cloves.
If roasted nuts are used, they are often spread out on a baking sheet and baked in the oven for several minutes to toast. Nuts are usually chopped after being roasted. Then, they can be mixed with the final ingredients or reserved to complement the completed fudge.
To prepare the pumpkin fudge, the pumpkin and pumpkin pie spice as well as the sugars, milk and butter are melted in a saucepan. The mixture is brought to a boil and must be stirred constantly to prevent burning or sticking. Once the mixture reaches the correct temperature, it can be removed from the heat. The rest of the ingredients are stirred into the mixture and then the finished fudge is immediately poured into a square pan and left to cool.
A candy thermometer is recommended when making pumpkin fudge. The flux mixture must be heated to a specific temperature, usually 232–240°F; (111-115.5 °C;), in order to obtain the appropriate texture when the fudge cools. If a candy thermometer isn’t available, the approximate temperature can be determined by placing a small amount of fondant in cold water. When the fondant forms into a ball in the water, it has reached the correct temperature.
You may also want to line the pan that holds the finished fondant with wax paper or foil. The coating should be larger than the pan, so it can be easily pulled out once the fondant has set. This allows the fudge to be cut into small squares without the sides of the pan getting in the way. Pumpkin fondant usually takes about two hours to cool and set and shouldn’t be cut until it has fully set. Any fudge not consumed immediately after cutting should be covered and refrigerated.
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