Pumpkin Fudge

I tried to make pumpkin fudge once, before I owned a candy thermometer.  Having no skill at detecting soft ball stage without one, it was an utter disaster.

After that I picked one up and was looking forward to trying again, but it was still a semi-disaster.  The clip on the thermometer must have been a soft metal because it bent wide open when I clipped it to my dutch oven, and wouldn’t stay in position.  I had to hold it with an oven mitt over the bubbling mass, and even after 25 minutes it still just read 210 degrees when I needed it to get to 235.  Finally I just gave up and proceeded with the recipe.

I should also note at this point that it’s not easy tilting a heavy, piping hot enameled dutch oven with boiling candy inside over a baking dish all by yourself.  It was touch and go for a moment, but I finally wrangled it in without burning the heck out of myself.

The texture could have been a little smoother, but the flavors were autumnally delicious and it was certainly 100 times better than my first attempt. 

Do you have a candy thermometer that you like?  Please share make and model if you do because I clearly need to buy a new one! 

Lorna’s Pumpkin Fudge
Adapted from CacheCook.com – I am a sucker for recipes with Grandma names in the title.

3 cups sugar
3/4  cup butter
1 5 1/3-ounce can evaporated milk (2/3 cup)
1/2 cup canned pumpkin
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 12-ounce package (2 cups) butterscotch chips
1 7-ounce jar Fluff
1 tsp vanilla extract

  • Butter a 13x9x2″ baking pan.
  • In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg.
  • Bring mixture to a boil, stirring constantly.  Reduce heat.  Boil over medium-low heat till mixture registers 234 degrees (soft-ball stage) on a candy thermometer, stirring constantly (should take about 25 minutes).
  • Remove from heat and stir in butterscotch chips until melted.  Add Fluff and vanilla extract.
  • Mix until well combined and pour mixture into prepared pan, spreading evenly.
  • Cool at room temperature and cut into squares.  Wrap tightly and store in refrigerator. 

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