Pumpkin Fudge

Set out squares of this pumpkin confection alongside chocolate fudge and a fruity sweet for a pretty, mouthwatering display of confections.

Pumpkin Fudge
SERVINGS
96
PREP TIME
10 mins
Ingredients
  • 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 creme
  • 3/4  cup chopped walnuts, toasted
Related Video
How to Make the Perfect Pumpkin Pie

This recipe makes the perfect pumpkin pie even more luscious by using heavy cream and adding a pinch of black pepper a little extra spunk.

Directions
1. 
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
2. 
In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until 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). (Adjust heat as necessary to maintain a steady boil.)
3. 
Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
4. 
Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature. 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. Makes about 96 pieces.

nutrition information

Per Serving: cal. (kcal) 68, Fat, total (g) 3, chol. (mg) 4, sat. fat (g) 2, carb. (g) 10, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, sugar (g) 9, vit. A (IU) 243, Riboflavin (mg) 0, sodium (mg) 14, Potassium (mg) 12, calcium (mg) 10, Percent Daily Values are based on a 2,000 calorie diet
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