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
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.
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.
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
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
FANTASY PUMPKIN FUDGE
Wonderful fudge adapted from Kraft Foods. We make this every year for Christmas and Thanksgiving. I had no problem here but since i got such a bad review from jesse wilson i have gone back and used my my penn. Dutch Grama's recipe, so the one you read is not that one that she reviewed.
Provided by gibsonfamilyof6
Categories Candy
Time 2h20m
Yield 1 PAN, 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 800.3, Fat 39.2, SaturatedFat 13.9, Cholesterol 12, Sodium 269.8, Carbohydrate 111.3, Fiber 1.4, Sugar 100.8, Protein 5.6
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