Pumpkin Fudge
Recipe from
Better Homes and Gardens
Set out squares of this pumpkin confection alongside chocolate fudge and a fruity sweet for a pretty, mouthwatering display of confections.
Servings:
about 96 pieces
Prep Time:
10 mins
Total Time:
2 hrs 30 mins
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Ingredients
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3 cupssugarsee savings
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3/4 cupbuttersee savings
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1 5-ounce canevaporated milksee savings
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1/2 cupcanned pumpkinsee savings
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1 10-ounce packagecinnamon-flavored piecessee savings
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1 7-ounce jarmarshmallow cremesee savings
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3/4 cupchopped walnuts, toastedsee savings
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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: Calories 68, Total Fat 3 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 4 mg, Sodium 14 mg, Carbohydrate 10 g, Total Sugar 9 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin C 0%, Calcium 1%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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