Fun and Food: Pumpkin Fudge
Pumpkin is low in saturated fat, and very low in cholesterol and sodium. It is also a good source of vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of dietary fiber, vitamin A, vitamin C, Riboflavin, Potassium, Copper and Manganese. The plant is a "vine", creeps on the surface in a similar fashion like that of other members of thecururbitaceae family such as cucumber, squash and cantaloupes.
The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.
Pumpkin has a nice color and can be used in different ways, and for making diverse goodies. Try this fudge and see if you can create a delicious recipe for your family and friends. This recipe makes 96 servings and while the preparation steps take only 10 minutes, it is cooked in 20minutes and then it will be cooled and ready to serve within 2 hours.
First line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Cover the foil with a thin layer of butter; set pan aside. Now combine sugar, butter, evaporated milk, and pumpkin in a 3-quart heavy saucepan. Cook and stir over medium-high heat until this mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). Remember to adjust heat as necessary to maintain a steady boil.
Next, remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted and stir in marshmallow crème and walnuts. Be quick for the next step! Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature.
Note: When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. This makes about 96 pieces.
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