SPICY PUMPKIN FUDGE
Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite.
Provided by ranger1
Categories Fruits and Vegetables Vegetables Squash
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 28.5 g, Cholesterol 14.7 mg, Fat 10.1 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 5.9 g, Sodium 63.2 mg, Sugar 26 g
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
SPICED PUMPKIN FUDGE
Make and share this Spiced Pumpkin Fudge recipe from Food.com.
Provided by Michele7
Categories Candy
Time 25m
Yield 3 pounds
Number Of Ingredients 9
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.
Nutrition Facts : Calories 2378.7, Fat 108.1, SaturatedFat 61.2, Cholesterol 139.4, Sodium 703.7, Carbohydrate 346.9, Fiber 5.6, Sugar 311.2, Protein 17.8
SPICED PUMPKIN FUDGE
I found this in the news paper and made it. Everyone that tried it said it was amazing. Will add this to me gift baskets in the future. cooking time is cooling time
Provided by Kimmie Kooks
Categories Candy
Time 2h20m
Yield 3 pounds
Number Of Ingredients 10
Steps:
- Line 13 x 9-inch pan with foil.
- Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-duty saucepan. Bring to a full rolling boil over medium heat, stiring constantly.
- Boil, stiring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage).
- Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute.
- Immediately pour into prepared pan.
- Ket 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 FUDGE
I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.-Marlene Fudge, Rushville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 pounds.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
PUMPKIN FUDGE
Make and share this Pumpkin Fudge recipe from Food.com.
Provided by ratherbeswimmin
Categories Candy
Time 1h
Yield 5 dozen squares
Number Of Ingredients 10
Steps:
- In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
- Continue heating until mixture begins to boil, stirring constantly.
- Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
- Remove pan from heat; stir in chocolate chips until melted.
- Add in remaining ingredients; stir to mix well.
- Pour into a buttered 13x9 inch baking pan; cool to room temperature.
- Cut into squares; stor in the refrigerator in an air-tight container.
Nutrition Facts : Calories 1432.8, Fat 67.9, SaturatedFat 33.7, Cholesterol 97.2, Sodium 446.2, Carbohydrate 205.7, Fiber 3.1, Sugar 184.3, Protein 9.3
LOW-FAT SPICED PUMPKIN FUDGE
Make and share this Low-Fat Spiced Pumpkin Fudge recipe from Food.com.
Provided by RainbowBubbles
Categories Candy
Time 15m
Yield 64 1-inch squares, 64 serving(s)
Number Of Ingredients 5
Steps:
- Mix all the ingredients together in a heatproof bowl over simmering water.
- Heat gently until thick and shiny, stirring all the time (about 10-15 minutes).
- Pour into nonstick pan (size depends on thickness wanted; I used 8x8) and chill until set (about 3-4 hours).
Nutrition Facts : Calories 4.6, Cholesterol 0.4, Sodium 22, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 0.5
SPICED PUMPKIN FUDGE
A family favorite for autumn, this recipe has been passed down from generation to generation so long that its orgin is not known.
Provided by DoryJean54
Categories Candy
Time 18m
Yield 1 1/2 pounds, 64 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 61.5, Fat 2.5, SaturatedFat 1.2, Cholesterol 3.3, Sodium 15.1, Carbohydrate 9.7, Fiber 0.2, Sugar 8.7, Protein 0.5
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- Combine sugar, pumpkin, milk, and syrup in a saucepan over medium; cook 30 minutes or until a candy thermometer registers 237°F, stirring constantly.
- Stir in butter, salt, spice, cream cheese, and chocolate, cooking until melted (mixture will be very thick).
- Coat a spatula with cooking spray; spoon mixture into prepared dish, smoothing into an even layer.
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