I'd heard about pumpkin fudge but never tried it and thought it would be a fun Thanksgiving dessert to make. I found several recipes online but wanted to make a non-dairy, vegan version so I made a few tweaks to a recipe I found and was happy with the results.
I started with this recipe and substituted soy milk for the milk and Earth Balance vegan "butter" for the butter.
I used organic corn syrup from Wholesome Sweeteners instead of the usual corn syrup sold in stores that contains high fructose corn syrup. You can find it at your local Whole Foods or other health food store.
Vegan Pumpkin Fudge
3 cups sugar
1 cup unsweetened soy milk
1/2 cup pumpkin puree
3 T. light corn syrup
1/4 t. salt
1 tsp pumpkin pie spice
1 1/2 tsp. vanilla extract
1/2 c. Earth Balance vegan butter
1/2 c. chopped walnuts (optional)
Grease an 8x8 inch pan.
Mix sugar, soy milk, corn syrup, pumpkin, and salt in a saucepan and stir constantly until it comes to a boil. Once it comes to a boil, stop stirring, reduce the heat to medium, and continue to boil.
Place a candy thermometer in the pan and wait until it reaches 232 degrees F (110 degrees C) or the "soft boil" mark on the thermometer. If you don't have a candy thermometer you can test its readiness by dropping some of the mixture into a glass of cold water. If you can form it into a ball at the bottom of the glass, it is at the "soft ball" stage.
Once the mixture has cooled to 110 degrees F, stir all the ingredients in, add the nuts, and beat the mixture with a wooden spoon until it loses its gloss and becomes very thick. This will take a while. If you don't beat it long enough, the fudge won't harden and you'll be left with frosting. Beat it until it has lost its gloss and is almost too hard to beat anymore but not hardened to the point that you can't get it out of the pan. You shouldn't be able to pour it out of the pan - if you can, you haven't beaten it long enough.
Once it's ready, pour it into the greased 8x8 pan and let it harden for a few hours.
Cut into squares and enjoy!