Home Cooking Recipes
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Pumpkin Fudge
Chef:  Nanette Conger - Fairfield, IA          Category:  Breads

Ingredients:
3 cups white sugar
3 cups margarine
1 (5 oz.) can evaporated milk
1 cup canned pumpkin
1 teaspoon ground cinnamon
3 teaspoons ground ginger
3 teaspoons ground nutmeg
1 (12 oz.) jar marshmallow cream
1 (7 oz) package butterscotch chips
1 cup walnuts
1 teaspoon vanilla extract









Directions: Butter a 13x9x2 inch baking pan. In a heavy 2 quart sauce pan, combine sugar, margarine, evaporated milk, pumpkin, cinnamon, ginger and nutmeg. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat until mixture registers 234°F (soft-ball stage) on a candy thermometer, stirring constantly. Remove from heat and stir in butterscotch pieces until melted. Add marshmallow cream, nuts and vanilla. Mix until well combined. Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Store in airtight container. Makes approximately 3 1/2 pounds.

Notes: This recipe freezes very well for later use.

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