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
Units
Scale
- 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