Pumpkin Fudge

Joyce Lowery

By
@jlowery55

This is a different kind of fudge. Can also be made with sweet potatoes.


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Rating:

Comments:

Serves:

24 pieces

Cook:

40 Min

Method:

Stove Top

Ingredients

2/3 c
evaporated milk
3/4 c
butter
3 c
sugar
1 tsp
vanilla extract
1 c
pecans, chopped
1 pt
marshmallow creme topping
1 pkg
butterscotch chips
1/4 tsp
ground nutmeg
1/4 tsp
ground ginger
1/2 tsp
cinnamon
1 can(s)
pureed pumpkin

Directions Step-By-Step

1
Butter a 13x9-inch baking pan.
2
In a heavy two-quart saucepan, combine sugar, butter, milk, pumpkin, cinnamon, ginger, and nutmeg. Bring mixture to a boil, stirring constantly. Reduce heat.
3
Boil over medium-low heat until mixture registers 234 on a candy thermometer. This should take about 25 minutes.
4
Remove from heat and stir in butterscotch pieces until melted. Add marshmallow creme, nuts, and vanilla. Mix until well combined.
5
Pour into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in the refrigerator.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: Southern