The key to fudge is patience: letting the mixture boil to the right temperature without stirring and waiting for it to cool over the course of hours.
By Ariel Rebel
- 2½ cup of tightly packed brown sugar
- ½ cup of cane sugar
- ½ cup of skim milk
- ½ cup of evaporated milk (skim, fat free version)
- ¾ cup of pumpkin puree
- ¼ teaspoon of salt
- 3 tablespoons of light corn syrup
- ½ cup of margarine
- 1 teaspoon of cinnamon
- ½ teaspoon of cardamon
- ¼ teaspoon of ginger powder
- ¼ teaspoon of grounded nutmeg
- ½ cup of pecan, finely chopped
- 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.
- Reduce the heat to MEDIUM and let it boil till the mixture get to 234F – 236F. DO NOT STIR.
- 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.
- 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!