PUMPKIN FUDGE
I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.-Marlene Fudge, Rushville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 pounds.
Number Of Ingredients 12
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
MELTAWAY PUMPKIN PIE FUDGE
Make and share this Meltaway Pumpkin Pie Fudge recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Candy
Time 20m
Yield 1 pan, 10 serving(s)
Number Of Ingredients 12
Steps:
- Butter an 8x8 baking pan and set aside.
- In a saucepan, combine the sugars, butter, condensed milk, pumpkin, and spices.
- Heat until all the ingredients are combined and begin to boil. Stirring constantly, allow the mixture to boil for about 10 minutes or until is reaches 234 degrees on a candy thermometer.
- Remove from heat and quickly stir in the white chocolate chips, marshmallow crème, and vanilla until all ingredients are fully combined and the chips are melted.
- Immediately pour the fudge into your prepared baking dish and let sit on a wire rack for at least 2 hours to cool and store in your refrigerator.
- Cut the fudge into squares and enjoy the pieces as they melt in your mouth.
Nutrition Facts : Calories 679.6, Fat 26.6, SaturatedFat 16.5, Cholesterol 50.7, Sodium 230.2, Carbohydrate 109.8, Fiber 0.6, Sugar 102.2, Protein 4.1
PUMPKIN PIE FUDGE
Make and share this Pumpkin Pie Fudge recipe from Food.com.
Provided by ame2sky
Categories Candy
Time 30m
Yield 2 pounds candy, 100 serving(s)
Number Of Ingredients 10
Steps:
- LINE bottom of 13 x 9-inch baking pan with parchment paper.
- COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan.
- Bring to a full rolling boil over medium heat, stirring constantly.
- Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees to 240 degrees F (soft-ball stage). If you don't have a thermometer you can check using a clear glass with cold water and by dropping some of the mixture into the glass. A soft ball will form that flattens out when you remove it from the water.
- QUICKLY STIR in morsels/chips, marshmallow crème, and vanilla extract.
- Stir vigoriously for 1 minute or until morsels and crème are melted.
- Immediately pour into prepared pan.
- Let stand on wire rack for 2 hours or until completely cooled.
- Refrigerate tightly covered.
- To serve, cut into 1-inch pieces.
Nutrition Facts : Calories 59.5, Fat 2.3, SaturatedFat 1.4, Cholesterol 4.7, Sodium 18.6, Carbohydrate 9.6, Sugar 8.7, Protein 0.3
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