Pumpkin Pecan Fudge Food

PUMPKIN FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

PUMPKIN PECAN FUDGE

Steps:

• Preheat oven to 300°F. Spread pecans on small pan. Bake 4 minutes. Set aside to cool.
• Sift 3 cups of powdered sugar. Chop baking squares into small pieces. Microwave 4 of the white chocolate squares, 6 Tbsp. of margarine and water in large microwavable bowl on high for 2 minutes or until they are melted. Add dry pumpkin pudding mix. Stir until well blended. Add powdered sugar, 1 cup at a time. Stirring until blended after each addition. Microwave remaining chocolate and margarine 1 1/2 minutes or until melted. Stir until smooth then add to the pumpkin mix. Stir in toasted pecans, nutmeg and vanilla.
• Spread into a 8x8x2 wax paper lined pan. Refrigerate 2 hours. Cut into 2 inch squares.

PUMPKIN-PECAN FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with nuts; press gently into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

PUMPKIN PECAN FUDGE

Steps:

• Lightly butter the sides of a heavy 2 to 3-quart saucepan. In it, combine, sugar, milk, corn syrup, pumpkin and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. Then cover the saucepan for 2 or 3 minutes. Uncover, clip on candy thermometer and continue to cook over medium heat, stir as little as possible - just enough to keep the pumpkin solids from settling to the bottom of the pan. When mixture registers 235°F on the candy thermometer (soft ball stage), remove from heat. Add spices and butter that has been cut into ½ inch cubes. Do not stir or jar the mixture as butter is added or as the mixture cools. When the mixture has cooled to 110°F, beat the mixture until it is very thick and loses some of its gloss. Use an electric mixer on low speed for about 8 minutes or beat vigorously with wooden spoon. Stir in nuts. Pour immediately into buttered 9-inch square pan. Score fudge while warm then cut when firm into about 81 pieces.