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Monday, May 12, 2008

Pumpkin Fudge

1 cup milk
3 cups sugar
3 tablespoons light corn syrup
1/2 cup pumpkin
Dash of salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
4 tablespoons margarine
1 teaspoon vanilla

In saucepan combine milk, sugar, syrup, pumpkin and salt. Cook over medium heat
and when mixture begins to bubble, reduce heat to simmer and cook to soft ball stage.
Remove from heat and beat in cinnamon, allspice, margarine and vanilla. Allow to
cool. Then beat until thick and the mixture loses its gloss. Spoon into buttered
dish. When firm, cut into squares.

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