Lorna's pumpkin fudge

3 servings

Ingredients

Quantity Ingredient
3 cups Sugar
¾ cup Butter
5⅓ ounce Can evaporated milk (2/3 cup)
½ cup Canned pumpkin
½ teaspoon Ground cinnamon
¼ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
12 ounces Package (2 cups) butterscotch-flavored pieces
7 ounces Jar marshmallow creme
1 cup Chopped pecans
1 teaspoon Vanilla

Directions

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING This unforgettable fudge from Lorna Brandt of Cherokee, Iowa, was a winner at the Clay County Fair. The pumpkin adds a unique flavor and golden color.

1. Butter a 13x9x2-inch baking pan.

2. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg.

3. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat till mixture registers 234-F (soft-ball stage) on a candy thermometer, stirring constantly (should take about 25 minutes).

4. Remove from heat and stir in butterscotch pieces till melted. Add marshmallow creme, nuts and vanilla. Mix till well combined.

5. Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator.

Makes 3¼ pounds.

Source: Midwest Living, August 1995

Related recipes