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.