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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.

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