Pumpkin Fudge

Joyce Lowery

By
@jlowery55

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

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