Pumpkin Fudge
The kids will never guess there’s a vegetable in this silky sweet fudge.
3 cups sugar
1 cup heavy cream
¾ cup pumpkin puree
1 stick butter
2 tablespoons honey
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1 teaspoon vanilla
Equipment: Natural gas cooktop
Candy thermometer
8″ square cake pan
Makes 64 pieces
Combine sugar and cream in a heavy saucepan and bring to a boil over medium heat, stirring constantly. Stir in the remaining ingredients and return to a boil, stirring constantly.
When mixture reaches a boil, attach the candy thermometer and let the mixture cook without stirring until it reaches the soft ball stage, 240 degrees.
Remove from heat and cool the mixture to a temperature of 110 degrees. Remove the thermometer.
Butter the square pan, line with heavy duty foil, and butter the foil.
Beat the cooled mixture with a heavy whisk until the fudge becomes thick and loses its shine. Pour into the prepared pan and allow to rest at least two hours.
Cut into one-inch squares.