This delightful fudge, which is not overly sweet because of the addition of pumpkin, will appeal to trick-or-treaters of any age.
- 3-3/4 cups (925 mL) granulated sugar
- 1 cup (250 mL) evaporated milk or light cream
- 1/4 cup (50 mL) corn syrup
- 1 cup (250 mL) Ontario Pumpkin purée
- Pinch salt
- 3 tbsp (50 mL) butter
- 2 tsp (10 mL) vanilla
- 2 cups (500 mL) toasted chopped pecans
Grease inside of heavy-bottomed medium saucepan; add sugar, milk, corn syrup, pumpkin and salt, mixing until combined. Place over medium heat and stir gently with wooden spoon until sugar is dissolved. Then cook, without stirring, until candy thermometer registers 238°F (114°C) or soft-ball stage. Remove from heat, push butter down into mixture without stirring.
Let stand until almost cool (140°F/60°C). Stir in vanilla and beat with wooden spoon until starting to thicken and lose its gloss, 1 to 2 minutes. Stir in pecans. Immediately pour into buttered 9-inch (2.5 L) square pan. Let cool until it begins to harden; cut into 36 squares. Makes 2-1/4 lb (1.125 kg).
1 piece (when recipe uses 2% evaporated milk and makes 36 pieces):
- Protein: 1.0 grams
- Fat: 5.0 grams
- Carbohydrates: 26.0 grams
- Calories: 153