Rich Pumpkin 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.

RICH PUMPKIN FUDGE

Steps:

• Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
• In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.).
• Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
• Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature (about 2 hours). When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.

CREAMY PUMPKIN FUDGE

Steps:

• Bring margarine, sugar, and milk to a full boil in a heavy 4 quart cooker, stirring constantly. Boil 5 minutes over medium heat.
• Remove from heat, gradually stir in chips until melted; add marshmallow creme, stirring until well blended. Add pumpkin, vanilla, and pumpkin pie spice.
• Beat until well blended and pour into a buttered 13 by 9" pan. Cool in refrigerator overnight to firm it up a bit.
• The next day it will still be a bit too soft, so cut into 1 inch squares and put onto another pan to air dry, turning every once in a while, for a day.

SPICED PUMPKIN FUDGE

Steps:

• In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to a boil, stirring constantly until mixture reaches 234 degrees on a candy thermometer, about 10 minutes.
• emove from heat and stir in butterscotch morsels.
• Add marshmallow cream, nuts and vanilla, mixing until well blended.
• Quickly pour into a greased 13x9 baking pan, spreading until even.
• Let cool at room temperature and cut into squares.
• Wrap tightly and store in refrigerator.

FANTASY PUMPKIN FUDGE

Steps:

• Mix first 6 ingredients and bring to boil to soft ball stage, about 240°F (about 12 min.).
• Remove from heat and add remaining ingredients.
• Pour into lightly greased 9 inch pan.
• Chill 2 hours.
• Cut into squares.

PUMPKIN FUDGE

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.

RICH FUDGY PUMPKIN BROWNIES (NO CHOCOLATE)

Steps:

• Preheat oven to 350°F Lightly grease an 8×8-inch baking dish.
• In a large bowl, cream together butter and sugar until light and fluffy. Beat in spices, salt, the egg and the pumpkin puree. Sift flour into the bowl and stir it in, mixing until just combined. Add in pecans and stir to evenly distribute the nuts.
• Pour batter into prepared baking dish and spread into an even layer.
• Bake for 20-25 minutes, until the brownies are just just lightly browned at the edges and the center is set (it may look moist, but will not be sticky when lightly pressed). Cool in the pan before slicing.

SPICY PUMPKIN FUDGE

Steps:

• Butter a 9x13 inch pan and set aside.
• Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
• In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
• Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
• Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.

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.