Ingredients:
2 cups sugar
½ cup pureed cooked pumpkin
½ cup evaporated milk
¼ teaspoon pumpkin pie spice
¼ cup butter
½ teaspoon vanilla
1 cup chopped nuts
¼ teaspoon cornstarch
Directions:
1. Combine sugar, pumpkin, milk, and spice in a medium saucepan. Bring to a boil over high, then reduce to a gentle simmer. Cook until it forms a soft ball when dropped in cold water, or until reaches 236°F. Remove from heat
2. Add the nuts, butter, and vanilla; beat until mixture is creamy.
3. Pour into a buttered plate and allow to cool. Cut into small chunks and serve.
Pumpkin Gingerbread
Ingredients
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
Wanda Rawlins
countryfixins2009@gmail.com
Country Cooking Recipes
http://12path.com/wanda/12scsocialcommunity
My kids simply love fudge. Peanut butter fudge, chocolate fudge and even caramel fudge once in a while. Although, peanut butter fudge is their favorite, they're very open in fudge recipe twists. I think pumpkin fudge will really get them going. I will surely give this a go. Lovely colors indeed!
ReplyDeleteAbsolutely amazing! I have never made fudge before and this turned out beautifully. I followed the directions exactly, and it was perfect. This will definitely be one that stays in my recipe box!
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