PUMPKIN FUDGE
Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.
Provided by Cathy
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 49.5 g, Cholesterol 9.2 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 70.9 mg, Sugar 44.8 g
BUTTERSCOTCH FUDGE
Easy Butterscotch Fudge with 3 Simple Ingredients. Plus this is a no-bake fudge recipe, which is even better. Effortless and delicious!
Provided by My Organized Chaos
Categories Desserts
Time 2h
Number Of Ingredients 4
Steps:
- Line an 8" x 8" pan with parchment paper (or foil) and spray with cooking spray.
- In a medium sized mixing bowl, add the butterscotch chips, sweetened condensed milk, and pinch of salt. Give it a stir and microwave on high for about 50 seconds. Stir and microwave again for 15 seconds. Stir and it should be completely melted. Add vanilla and stir once more.
- Pour the mixture into the prepared pan. Refrigerate for 2 hours, or until firm.
- Once the fudge is firm, remove from the pan with the parchment and peel parchment from bottom of fudge.
- Cut into pieces and enjoy!
Nutrition Facts : Calories 129 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 10 Servings, Sodium 51 milligrams sodium, Sugar 21 grams sugar
BUTTERSCOTCH PUMPKIN FUDGE
Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. -Kathleen Henne, Camp Hill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pounds (117 servings).
Number Of Ingredients 9
Steps:
- Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH FUDGE
Number Of Ingredients 8
Steps:
- Prepare 8x8 inch pan by lining with parchment, and spray with cooking oil spray.
- Combine the condensed milk, sugars, cream or milk, corn syrup, butter and salt in a 3 quart heavy saucepan. Heat and stir slowly, on medium-low temperature, until sugar is dissolved and the mixture comes to a boil.
- Boil, stirring occasionally to prevent sticking, until soft ball stage is reached (232 degrees or less, by thermometer, depending on your altitude, or until a small spoonful dropped in cold water forms a soft ball).
- Remove pot from heat, and remove thermometer. If you will be using a stand mixer, spoon the fudge into the mixer bowl. Let stand 40 minutes to cool slightly.
- Add vanilla. Beat on medium-low speed on the stand mixer until it looses it's gloss and thickens.
- Quickly spoon out into a greased 8x8 inch pan. Gently press into place. Cool. Cut into squares and serve. Store, covered, in refrigerator.
HOME
Steps:
- Line 8-inch-square baking pan with foil.
- Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
- Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
PUMPKIN FUDGE
Make and share this Pumpkin Fudge recipe from Food.com.
Provided by invictus
Categories Candy
Time 25m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Spray a 13 x 9 inches pan with cooking spray and line with wax paper.
- In a medium sized heavy sauce pan add sugar, butter, evaporated milk, spice, and pumpkin.
- Bring to a boil, stirring constantly for ten minutes. Reduce heat to low and add butterscotch chips and vanilla, stirring until chips are melted.
- Remove from heat and add marshmallow creme, beating in until thoroughly combined. Pour into prepared pan refrigerate to set.
Nutrition Facts : Calories 131.6, Fat 5.2, SaturatedFat 3.7, Cholesterol 8.6, Sodium 34, Carbohydrate 21.2, Sugar 19.3, Protein 0.5
BUTTERSCOTCH PUMPKIN FUDGE
Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. -Kathleen Henne, Camp Hill, Pennsylvania
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
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- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
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- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
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