PUMPKIN FUDGE
Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.
Provided by Cathy
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
- In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
- Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
- Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 49.5 g, Cholesterol 9.2 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 70.9 mg, Sugar 44.8 g
PUMPKIN FUDGE
I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.-Marlene Fudge, Rushville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 pounds.
Number Of Ingredients 12
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
PUMPKIN FUDGE
Make and share this Pumpkin Fudge recipe from Food.com.
Provided by LMillerRN
Categories Candy
Time 2h25m
Yield 3 pounds
Number Of Ingredients 10
Steps:
- Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
- Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Nutrition Facts : Calories 2399.9, Fat 113.2, SaturatedFat 56.1, Cholesterol 162.1, Sodium 723.9, Carbohydrate 346.8, Fiber 5, Sugar 305.8, Protein 15.3
RICH PUMPKIN FUDGE
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.
Provided by BecR2400
Categories Candy
Time 2h20m
Yield 96 pieces of fudge
Number Of Ingredients 7
Steps:
- Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
- 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.).
- Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
- 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.
Nutrition Facts : Calories 65.6, Fat 2.8, SaturatedFat 1.1, Cholesterol 4.2, Sodium 30.5, Carbohydrate 10.1, Fiber 0.2, Sugar 7.4, Protein 0.5
BUTTERSCOTCH PUMPKIN FUDGE
Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. -Kathleen Henne, Camp Hill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pounds (117 servings).
Number Of Ingredients 9
Steps:
- Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
EASY PUMPKIN FUDGE
Make and share this Easy Pumpkin Fudge recipe from Food.com.
Provided by DallasDiva22
Categories Candy
Time 45m
Yield 15 pieces
Number Of Ingredients 9
Steps:
- Line an 8 x 8 inch* pan with foil, leaving foil longer than the pan. Spray foil with Pam cooking spray.
- In heavy pan, combine sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice.
- Stir constantly over medium heat, bring the mixture to a boil, and let boil 12 minute ( I use my mixer on low to stir.).
- Remove from heat; stir in vanilla, marshmallow and vanilla chips till smooth.
- Poor into pan and cover and chill till set.
- Dump set up candy onto cutting board. Lift off foil and cut into serving pieces.
- *Double the recipe: use a 9 x 13 inch baking pan.
Nutrition Facts : Calories 253.8, Fat 9.7, SaturatedFat 5.9, Cholesterol 12.1, Sodium 109.9, Carbohydrate 40.8, Fiber 0.3, Sugar 37.5, Protein 2.3
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