Pumpkin Fudge
Source of Recipe
Marcie Dingerson
Recipe Introduction
Origins Unknown
List of Ingredients
3 c. sugar
1 c. milk sub
3 tbsp. brown rice syrup
1/2 c. pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 c. butter sub (1/4 coconut oil)
1/2 c. chopped nuts
Recipe
Combine sugar, milk, brown rice syrup, pumpkin and salt in large 3 quart saucepan; mix thoroughly. Bring to bubbly boil on high heat stirring constantly. Reduce heat to medium and continue to boil mixture without stirring until it reaches 232 degrees or until a small amount forms a soft ball in cold water. Remove from heat and stir in spice and vanilla and butter and nuts. Let cool until lukewarm, 110 degrees. Beat mixture until it becomes very thick and loses some of its gloss. Quickly pour into a buttered 8" square pan. When firm, cut into squares.
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