Pumpkin Fudge
- Yield: 3-1/4 pounds
- Start to Finish 40 mins
Ingredients
-
3
cups
sugar
-
3/4
cup
butter
-
1
5 1/3 -
ounce can
evaporated milk (2/3 cup)
-
1/2
cup
canned pumpkin
-
1/2
teaspoon
ground cinnamon
-
1/4
teaspoon
ground ginger
-
1/4
teaspoon
ground nutmeg
-
1
12 -
ounce package (2 cups)
butterscotch-flavored pieces
-
1
7 -
ounce jar
marshmallow creme
-
1
cup
chopped pecans
-
1
teaspoon
vanilla
Directions
- Butter a 13x9x2-inch baking pan. Set aside.
- In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger, and nutmeg.
- Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat until mixture registers 234 degree F (soft-ball stage) on a candy thermometer, stirring constantly (about 25 minutes).
- Remove from heat and stir in butterscotch pieces until melted. Add marshmallow creme, nuts and vanilla. Mix until well combined.
- Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator. Makes 3-1/4 pounds.
Nutrition Facts
(Pumpkin Fudge)
vit. A (RE) 72, cal. (kcal) 73, carb. (g) 10, Fat, total (g) 3, chol. (mg) 5, sodium (mg) 21, sat. fat (g) 2, calcium (mg) 10