ADDICTIVE PUMPKIN FUDGE
Joan M. bought a batch of this at a bazaar and the lady who sold it to her didn’t want to share the recipe. “Can you help?” Joan asked. Here’s one from a loyal reader that should work. I adapted her recipe only slightly and it is delicious. The pumpkin pie spice really brings the pumpkin flavor to a whole new level.
Measure pumpkin puree exactly in a measuring cup for dry ingredients so that you can smooth the top for accurate measurement. Too much will make the fudge hard to set. I used my homemade pumpkin puree (and that was a job scraping out the seeds from the sugar pie pumpkins, roasting the pumpkins in the oven and pureeing the cooked flesh. But oh so good.
OK here’s how you make it:
1/4 cup pumpkin puree, not pumpkin pie filling
2 tablespoons milk
4 tablespoons butter, cut up
1 teaspoon vanilla
4 cups confectioners sugar
1-1/2 teaspoons pumpkin pie spice or to taste
Line an 8” pan with foil or waxed paper, letting some hang over edges to form a “cradle” to lift the fudge easily from pan. Spray with cooking spray.
Cook pumpkin, milk, butter and vanilla until very hot and bubbly. I did this on the stovetop but a microwave works also. If you microwave it, top with paper towel to prevent spatters. Immediately pour over sugar and spice mixture and beat until mixture is smooth. Pour into prepared pan. Refrigerate until set. Lift out and cut into pieces.
Pecan pumpkin fudge: Stir in 1 cup toasted, chopped nuts into the flour mixture. Or use walnuts like I did. Addictive!