Patience (yes, my real name.) (petienka) wrote in vegancooking,
Patience (yes, my real name.)

Pumpkin 'Fudge' (Or Pancake Topping, Fruit Dip, Ice Cream Topping, Bread Spread, Cake Filling, etc)

I've had an unshakeable taste for all things pumpkin this fall, and ran across this recipe recently. Sigh, typical of vegan fudges, it didn't firm up perfectly for me -- still, it's quite delectable....

Pumpkin Fudge

1 Cup Milk (I subbed soy)
3 Cups Sugar
3 Tablespoons Light Corn Syrup
1/2 Cup Pumpkin
Dash Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
4 Tablespoons Margarine (I used 'Earth Balance')
1 Teaspoon Vanilla

Preparation Directions:
Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage. Remove from heat. Beat in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses it's gloss. Spoon into buttered dish.

(Note to self: Next time I make this I'm tempted to omit the allspice and cinnamon. The taste is excellent, but I had such gorgeous, glossy bright orange action happening with the mixture before the spices were added, which then turned it all a very deep dark brown. As a pumpkin fan, I figure it can probably stand alone anyway....)
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