To make a batch of pumpkin fudge, gather 3 cups of sugar, 1 cup of heavy cream, 3/4 cup of pumpkin puree, 1 stick of butter and 2 tablespoons of honey. In addition, have 1/2 teaspoon of cinnamon, 1/4 teaspoon each of nutmeg, cloves and salt, plus some vanilla extract.
Begin by combining the sugar and heavy cream in a saucepan, and then bring it to a heavy boil, stirring constantly. When boiling, add butter, pumpkin, salt, honey and nutmeg. Additionally, add cinnamon, cloves and a teaspoon of vanilla extract. Continue to stir the mixture together until it boils.
When the temperature reaches 240 degrees Fahrenheit, or the soft ball stage, stop stirring. Remove the mixture from the heat until it is lukewarm and a skin forms on the surface. This should occur at around 110 degrees Fahrenheit. Whisk the fudge at this point until it thickens up and the color turns dull. Pour the fudge into a foil-lined, greased 8-inch baking pan, then allow it to cool for about two hours before cutting it into squares. Each square should measure about 1 inch. Fudge is not easy to make, so using a candy thermometer to monitor the temperature helps to ensure success.