Pumpkin syrup is a pumpkin-flavored candy.
Pumpkin candy is a dense candy flavored with fresh or canned pumpkin. Fudge is created by heating certain ingredients to a specific temperature and allowing the mixture to cool and harden. The result is a rich, creamy treat with a strong pumpkin flavor.
Canned pumpkin puree is often used to make pumpkin sauce. White and light brown sugar or light corn syrup, unsalted butter, evaporated milk, and pumpkin pie spice are also usually included. Marshmallow cream is often added to help ensure the finished fudge is creamy. White chocolate chips and chopped, toasted walnuts or walnuts are also common additions. Some versions may add additional spices such as nutmeg, cinnamon, or cloves.
Walnuts are often added to pumpkin syrup.
If toasted nuts are used, they are usually placed on a baking sheet and toasted in the oven for several minutes to toast them. Walnuts are usually chopped after roasting. They can then be mixed in with the final ingredients or set aside to cover the finished fudge.
To make the pumpkin syrup, the pumpkin and pumpkin pie seasoning, as well as the sugars, milk, and butter are melted in a skillet. The mixture is brought to a boil and must be constantly stirred to avoid burning or sticking. Once the mixture has reached the correct temperature, it can be removed from the heat. The rest of the ingredients are mixed into the mixture, then the finished fudge is immediately placed in a square dish and allowed to cool.
A candy thermometer is useful for making pumpkin syrup.
A candy thermometer is recommended when making the pumpkin syrup. The syrup mixture must be heated to a specific temperature, usually 232–240°F; (111-115.5°C), to achieve the right consistency when the fudge cools. If a candy thermometer is not available, the approximate temperature can be determined by placing a small amount of syrup in cold water. When the fudge turns into a sphere in the water, it has reached the correct temperature.
It is also recommended to line the tray that will hold the finished fudge with parchment paper or aluminum foil. The coating should be larger than the pan so it can be easily removed once the fudge has hardened. This allows the fudge to be cut into small squares without the sides of the pan getting in the way. Pumpkin syrup usually takes about two hours to cool and harden and should not be cut until fully cured. Any candy not eaten right after cutting should be covered and stored in the refrigerator.