Autumn Pumpkin Spice Fudge Food

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Steps:

• Line 13 x 9-inch baking pan with foil.
• Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
• Quickly stir in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

PUMPKIN SPICE FUDGE

Steps:

• Line an 8x8 pan with tinfoil. Spray foil with cooking spray and set aside.
• In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin, pumpkin pie spice, and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir. Watch carefully as mixture may come to the top of pot, it will eventually go down however, if your heat is a little too high, it could boil over.
• When mixture registers 230 degrees F (soft ball stage) on candy thermometer, remove pan from heat. Stir vanilla and butter. Cool to lukewarm (110 degrees F on candy thermometer).
• Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm, lift fudge out of pan using foil as handles and cut into 36 squares.

PUMPKIN FUDGE

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.

SPICED PUMPKIN FUDGE

Steps:

• In medium saucepan, mix together first five ingredients. Cook over medium heat until mixture has risen high in the pan and then come down, about 8 minutes.
• Drop a little bit of the mixture into a small saucer of cold water. If it forms a ball, it is ready for the next step. Or, use a candy thermometer to check mixture for doneness; the thermometer should read 232 degrees. Remove pan from heat.
• Add marshmallow cream and baking chips, stirring until melted and smooth.
• Stir in nuts and vanilla.
• Pour into greased 8-by-8 inch glass or metal pan. Cool on counter for about 30 minutes, then cut into bite-size pieces and serve. Store any extra, covered, in cool, dry place.

AUTUMN PUMPKIN SPICE FUDGE!

Steps:

• In 3 quart saucepan,combine sugar,milk,syrup,pumpkin,& salt.
• Bring to a boil over high heat,stirring constantly.
• Reduce the heat to medium,continue boiling,do not stir.
• When mixture heats to 232 deg.
• on candy thermometer (soft ball stage) remove from heat.
• Stir in pumpkin pie spice,vanilla,butter& the nuts.
• Let cool to lukewarm (110 deg. on candy thermometer).
• Beat until very thick& until it loses some of its gloss.
• Quickly,pour mixture into greased 8-inch square pan.
• When fudge is firm,cut into pieces.