Prep 10 mins
Cook 3 hrs
This is great for the holidays and great anytime. Anyone who likes pumpkin pie should really like this!! Cook time is actually time required for cooling.
- 2 1⁄2 cups sugar
- 1⁄4 cup butter
- 5 ounces evaporated milk
- 1 cup pumpkin
- 1⁄2 teaspoon cream of tartar
- 1⁄4 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 cup chopped pecans
- Cook together the sugar, pumpkin, cream of tartar, cinnamon, and milk until it forms a soft ball or reaches 236 degrees on a candy thermometer.
- Pour vanilla, butter and pecans over the ball.
- Beat until creamy.
- Pour into a buttered aluminum foil lined 9 X 9 inch dish and cut into small squares when cool.
Finally, a batch of fudge that set up! I should've used a smaller pan.. No one told me HOW LONG it takes to get to a soft ball stage (236 degrees) .. takes forever, lol! Lots of boiling, so don't walk away. . it didn't actually look like a ball (is it supposed to??) but it reached the right degree.. I had crystallization, but I think it was b/c I was using a wire whisk.. anyway, very good! Will try again later this wk! Thank you!
This fudge is excellent. I made a double batch that fit in a 9x13 in pan. I've shared it with family and my 2.5 year old niece can't get enough of it and neither can anyone else. Great stuff!
this tastes very good but I could not get it to a softball stage so it never firmed up. It was like pumpkin taffee