This spicy creamy fudge has a lovely taste, color, and texture. The pecans add a nice touch and crunch to the recipe. You can also make the fudge without the pecans, and pour it into the pan and then halved pecans into the top of the fudge for a more decorative look. I have also drizzled the cooled fudge with white chocolate for a great taste and appearance. Cut the fudge into squares or use a cookie cutter for fun shapes.
2 1/2 cups sugar
1 cup pumpkin puree, strained
5 ounce can evaporated milk
1/2 teaspoon cream of tartar
1/4 teaspoon ground cinnamon
1/4 freshly ground nutmeg
1 teaspoon pure vanilla extract
1/4 cup butter, softened
1 cup chopped pecans
Line a 9 inch square pan with aluminum foil and butter it heavily. In a medium heavy saucepan mix together the sugar, pumpkin puree, evaporated milk, cream or tartar, cinnamon, and nutmeg. Heat over medium high heat until the mixture reaches the soft ball stage, or 236 degrees on a candy thermometer. While the mixture is cooking, blend together the butter, vanilla, and pecans in a large bowl. Once the pumpkin mixture has reached the correct stage, pour it over the butter mixture and mix well until smooth and creamy. Pour the mixture into the prepared pan. Cool, then cut into desired shapes.
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