Pumpkin Pecan Fudge
- Total Time: 5 hours 30 mins
- Yield: 36 pieces 1x
Description
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.
Ingredients
- 2 1/2 cup (600 ml) of tightly packed brown sugar
- 1/2 cup (120 ml) of cane sugar
- 1/2 cup (120 ml) of skim milk
- 1/2 cup (120 ml) of evaporated milk (skim, fat free version)
- 3/4 cup (180 ml) of pumpkin puree
- 1/4 tsp of salt
- 3 tbsp (45 ml) of light corn syrup
- 1/2 cup (115 g) of margarine
- 1 tsp of cinnamon
- 1/2 tsp of cardamon
- 1/4 tsp of ginger powder
- 1/4 tsp of grounded nutmeg
- 1/2 cup (55 g) of pecan, finely chopped
Instructions
- 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!
- Prep Time: 5 hours
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 120
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Frequently Asked Questions
What temperature must the fudge reach, and why can’t I stir it during that stage?
The recipe specifies boiling the mixture to exactly 234°F–236°F (the soft-ball stage) on MEDIUM heat without stirring. Stirring during this stage causes premature sugar crystallization, which makes the fudge grainy rather than smooth.
What does it mean to ‘beat’ the fudge before pouring, and why is it necessary?
After cooling to lukewarm (110°F), you beat the mixture until it loses some of its glossy look. This knocks out remaining sugar crystals and promotes a finer, creamier grain in the finished fudge. Skipping it — or beating it while still too hot — results in a coarser, crumblier texture.
Why does this fudge take 5 hours total if the cooking is only 30 minutes?
The 5-hour prep time accounts for two distinct cooling windows: the mixture must cool undisturbed from boiling to lukewarm (110°F) after the cooking stage, and then the fudge must cool completely in the 9×9 inch pan before it can be cut into 36 pieces. The excerpt sums it up: ‘the key to fudge is patience.’ 
