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Fall Fun: Pumpkin Fudge
Here are two autumn variation on an old-fashioned favorite.
Pumpkin Fudge
Ingredients:
1 Cup Milk
3 Cups Sugar
3 Tablespoons Light Corn Syrup
1/2 Cup Pumpkin
Dash Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
4 Tablespoons Margarine
1 Teaspoon Vanilla
Preparation Directions:
Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over
medium heat until boiling, stirring constantly. When mixture comes to a full
boil, reduce heat and simmer until mixture comes to the softball stage.
Remove from heat. Beat in cinnamon, allspice, margarine, and vanilla. Cool,
then beat until thick and mixture looses it's gloss. Spoon into buttered
dish.
Spiced Pumpkin Fudge
Yields: 3 pounds
Ingredients:
3 cups Sugar
3/4 cups Butter or margarine
1 (5 1/3 oz.) can (2/3 cup)Evaporated milk
1/2 cup Solid Pack Pumpkin
1 tsp. Pumpkin Pie Spice
1 (12 oz.) pkg. Butterscotch morsels
1 (7 oz.) jar Marshmallow Creme
1 cup Chopped toasted almonds or pecans
1 tsp. vanilla extract
Preparation Directions:
In heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Bring to a boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes). Remove from heat, stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla. Mix until well blended.
Quickly pour into greased 13 x 9 inch pan, spreading just until even. Cool at room temperature.
