• Counter :
  • 451
  • Date :
  • 4/7/2013

Pumpkin Fudge

pumpkin fudge

3 cups sugar

3/4 cup butter

1 5 ounce can evaporated milk

1/2 cup canned pumpkin

1 10 ounce package cinnamon-flavored pieces

1 7 ounce jar marshmallow crème

3/4 cup chopped walnuts, toasted


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.

Source: zamzam Magezine

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