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CANDY
RECIPES:
Pumpkin Fudge
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Pumpkin
Fudge |
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Fall dessert
treat...
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3
cups |
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granulated sugar |
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¾
cup |
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melted butter |
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2/3
cup |
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evaporated milk |
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½
cup |
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canned pure pumpkin |
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2
Tbs |
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corn
syrup |
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1
tsp |
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pumpkin pie spice |
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12
oz |
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package white chocolate morsels |
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7
oz |
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jar
marshmallow crème |
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1
cup |
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chopped pecans, toasted (optional) |
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1
tsp |
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vanilla extract |
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1 |
Line 9"
square pan with aluminum foil. Spray with
nonstick spray. |
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2 |
Stir
together first 6 ingredients in a 3½ quart
saucepan over medium-high heat, and cook,
stirring constantly, until a candy thermometer
registers 234° (soft ball stage) or for about 12
minutes. |
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3 |
Once mixture
reaches 234°, remove from heat and quickly stir
in remaining ingredients until well blended. |
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4 |
Pour into
prepared pan. Let stand 2 hours or until
completely cool; cut fudge into squares. |
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Yield: About 3
pounds |
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Recipe Source |
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Southern Living |
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Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "This
was very good, but really sweet. Not everyone could eat it."
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