Pumpkin Fudge

Ahhh fudge…  it’s something sooo tasty but you don’t want to make it too often because you will gain an extreme amount of weight…  You can do like me and make a nice batch and give it all away to others will gain the weight hehe #evill 😛

If you never made fudge before (it was my first experience) the only details you need to remember is that it NEED to get to the right temperature during the boiling process and it takes more than a few hours to be the right texture.  When I first tried to make it, after 5-6 hours looking at it (no kidding), it still had a very gooey texture more like a spread and I thought that I ruined it but only the next day that I realized that it was actually perfect.  I just had to be more patient.. Witch I’m not really… I have to work on that lol

I hope you will enjoy this tasty fall sugar treat with your loved ones 🙂  I love pumpkin season 🙂

– INGREDIENTS –

2 1/2 cup of tightly packed brown sugar

1/2 cup of cane sugar

1/2 cup of skim milk

1/2 cup of evaporated milk (skim, fat free version)

3/4 cup of pumpkin puree

1/4 teaspoon of salt

3 tablespoons of light corn syrup

1/2 cup of margarine

1 teaspoon of cinnamon

1/2 teaspoon of cardamon

1/4 teaspoon of ginger powder

1/4 teaspoon of grounded nutmeg

1/2 cup of pecan, finely chopped

1- Prepare a 9×9 inches pan with parchment paper.  On the stove, in a medium/big sauce pan mix together the 7 first ingredients.  Bring it to a  big boil on HIGH heat while stirring constantly.

2- Reduce the heat to MEDIUM and let it boil till the mixture get to 234F – 236F.  DO NOT STIR.

3- Remove from heat, mix in the rest of the ingredients till everything is well mixed.  Stop stirring and let it cool down till it gets to lukewarm (110F).  This takes time, but your patience will be worth it.

4- BEAT the mixture so it lose some of it’s glossy look before pouring it in the 9×9 inches pan.  Let it cool down completely before cutting it.  Enjoy!