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Pumpkin Fudge

Reviewed: Nov. 3, 2010
This recipe is actually incredibly simple, if executed properly. As others have said, do not stir or scrape the bottom of this at all after it has boiled. I used a thick cast-iron pot, and it still burned a nice layer on the bottom - expect this. While it was boiling at medium temperature, I made a point of skimming the sides for sugar build up - if you don't want grainy fudge, I recommend it. After letting it boil for about 35 minutes and getting it to the point where it formed soft balls in cold water, I transfered it into just a simple metal baking dish to cool, no fancy surfaces or specific room temperatures required. Let it cool to about 45c and then whisk the hell out of it. It only took me about five minutes using a wooden spoon. Place into a small baking dish or molds to let cool - do not refrigerate, it will ruin everything! P.S. As this recipe calls for a fair amount of butter, it makes an awesome addition to the arsenal of the "alternative chef".
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