Pumpkin Fudge


3 cups sucanat or sugar
1 cup rice milk
3 tablespoons honey
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons gfcf vanilla extract
1/2 cup ghee
1/2 cup chopped walnuts or peanuts

1. Grease one 8×8 inch pan.
2. In a 3 quart saucepan, mix together sucanat/sugar, rice milk, honey, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
3. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, ghee and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
4. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

I never can get fudge right, and this is no exception, it caramelizes every time, but we like it like that, so it is ok. My family loved it for Halloween this year.

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