Pumpkin, milk fudge
Pumpkin, milk fudge is an easy to make dessert that a delightful aroma and taste of caramel and milk.
Servings 20 -25 pieces
Calories 56kcal
Ingredients
- 1 cup Pumpkin purée 8 oz
- 1 cup Milk powder 8 oz
- 3 tbsp Condensed milk
- 2 tbsp Butter
- 1/2 tsp Cardamom powder
Instructions
- in a heavy bottom pan first melt the butter and allow it to turn into Ghee. Reduce heat to lowest . Now add in the pumpkin purée allow it to heat up immediately add the milk powder mix vigorously until there are no lumps.
- Allow the mixture too heat up well once it starts to boil add the condensed milk keep stirring continuously. The mixture should thicken and reduce to a ball consistency and it should leave the sides of the pan. Add the cardamom powder towards the end give it a good stir. Transfer the mixture into a wide plate ones the mixture has reached bearable heat start making the balls.
- Use a cut glass that has the impressions on it to make a design on the shaped ball. Set each one without touching each other on another plate give it a few hours to cool down well and firm up. If you are not serving it on the same day remember to refrigerate the fudge in an airtight container. It may harden up slightly as the sugar solidifies.
Notes
Do not cook for long as the bond of the sugar will change and it will become dry and crumbly.
If taken too early from heat to early then the fudge will start breaking and become chewy and soft.