Line pan with parchment before you begin to cook the fudge. Once the candy thermometer reaches 225-230 degrees and the remaining ingredients are added, quickly spoon the fudge into pan.
Stir together the first 6 ingredients in a 3 1/2 quart saucepan over med-high heat, and cook, stirring constantly until a candy thermometer registers 225-230 degrees (soft ball stage) or for about 12 mins.
Remove pan from heat; stir in remaining ingredients until weel blended. Pour into parchment-lined 9-inch square pan. Let stand for two hours or until completely cool; cut into squares.
Originally Submitted
5/21/2007
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