Recipe 1180 - Pumpkin Fudge
Recipe 1180 - Pumpkin Fudge
(by Rachel Guarini - friend)
3 cups white sugar
3/4 cup butter OR Parkay margarine
2/3 cups Carnation evaporated milk (NOT condensed)
1/2 cup Libby's canned pumpkin
1 tsp. pumpkin pie spice
1 - 12oz. bag Nestle's butterscotch morsels
1 - 7oz. jar Fluff marshmallow
1 cup toasted almonds (chopped)
1 tsp. vanilla
In a saucepan over medium low heat add white sugar, butter/margarine,
evaporated milk, pumpkin, and pumpkin pie spice--stir and bring to a boil
(you must stir constantly). Turn heat to medium and keep stirring/cooking--
use a candy thermometer until the temperature of the mixture is 234 degrees
(takes about 10 minutes once boiling). Remove saucepan from heat--add
butterscotch morsels, Fluff, chopped almonds, and vanilla--stir until well
blended. Pour hot fudge immediately into a greased 9 x 13 cake pan--use a
spatula to spread just until smooth. Let it cool to room temperature, then
refrigerate until very firm. Cut into squares.
Continue to:
Other Recipes:
- 1007 - Banana Pineapple Bundt Cake
- 1039 - Flour Icing/Frosting
- 1141 - Mini Cinnamon Rolls
- 1136 - Easy Blueberry Cobbler
- 1180 - Pumpkin Fudge
- 1018 - Black and White Brownies
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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