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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Delicious pumpkin fudge! The perfect treat to enjoy with a mug of hot cider, cocoa or coffee-especially for Halloween or Thanksgiving. From Better Homes & Gardens. 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 chips (such as hershey's cinnamon-flavored baking pieces) |
1 (7 ounce) jar marshmallow creme |
3/4 cup chopped walnuts, toasted |
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 (about 2 hours). 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.
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