AllenOK
Executive Chef
Not sure where I picked this one up from. It sure sounds good!
Spiced Pumpkin Fudge
Makes: ~ 3 #
3 c, sugar
12 T (1 ½ sticks), unsalted butter
2/3 c evaporated milk
½ c canned unsweetened pumpkin puree
1 t pumpkin pie spice
One 12 oz pkg butterscotch morsels
One 7 oz jar marshmallow cream
1 c chopped nuts, such as walnuts or pecans
1 t vanilla
Grease a 15 x 10” jellyroll pan, and set aside. In a heavy medium saucepan, combine the butter, evaporated milk, pumpkin, and spice mix, and bring to a boil over medium heat, stirring constantly. Continue to boil, stirring, until the mixture reaches 240°F on a candy thermometer. Remove from the heat, and stir in the morsels. Add the marshmallow cream, nuts, and vanilla, and mix until well blended. Quickly pour the mixture into the pan, and spread with a spatula to even it. Allow the fudge to cool thoroughly, and cut it into squares.
Spiced Pumpkin Fudge
Makes: ~ 3 #
3 c, sugar
12 T (1 ½ sticks), unsalted butter
2/3 c evaporated milk
½ c canned unsweetened pumpkin puree
1 t pumpkin pie spice
One 12 oz pkg butterscotch morsels
One 7 oz jar marshmallow cream
1 c chopped nuts, such as walnuts or pecans
1 t vanilla
Grease a 15 x 10” jellyroll pan, and set aside. In a heavy medium saucepan, combine the butter, evaporated milk, pumpkin, and spice mix, and bring to a boil over medium heat, stirring constantly. Continue to boil, stirring, until the mixture reaches 240°F on a candy thermometer. Remove from the heat, and stir in the morsels. Add the marshmallow cream, nuts, and vanilla, and mix until well blended. Quickly pour the mixture into the pan, and spread with a spatula to even it. Allow the fudge to cool thoroughly, and cut it into squares.