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Spiced Pumpkin Fudge recipe

Spiced Pumpkin Fudge.

This classic holiday recipe delivers onthe taste of the season — a wonderful gift for your family andfriends.

Recipe: Spiced Pumpkin Fudge

2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 ounce can) NESTL ® CARNATION® EvaporatedMilk
1/2 cup LIBBY’S® 100% Pure Pumpkin
2 teaspoons pumpkin pie spice
2 cups (12 ounce package) NESTL ® TOLL HOUSE®Premier White Morsels
1 (7-ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

  • Line 13 x 9-inch baking pan with foil.
  • Combine sugar, brown sugar, evaporatedmilk, pumpkin, butter and spice in medium, heavy-duty saucepan.Bring to a full rolling boil over medium heat, stirring constantly.Boil, stirring constantly, for 10 to 12 minutes or until candythermometer reaches 234° to 240º F (soft-ball stage).
  • Quickly stir in morsels, marshmallow creme,nuts and vanilla extract. Stir vigoriously for 1 minute or untilmorsels are melted. Immediately pour into prepared pan. Let standon wire rack for 2 hours or until completely cooled. Refrigeratetightly covered. To cut, lift from pan; remove foil. Cut into1-inch pieces. Makes about 3 pounds.

    Estimated Times: Preparation – 10 min |Cooking – 5 min | Cooling Time – 1 hr cooling | Yields: 48 servings(2 pieces per serving)

    For Butterscotch Fudge: Substitute 1 2/3cups (11 ounce package) NESTLE® TOLL HOUSE® ButterscotchFlavored Morsels for Premier White Morsels.

    Nutritional Information Per Serving (1/48of recipe): Calories: 150 Calories from Fat: 60 Total Fat: 7g Saturated Fat: 4 g Cholesterol: 10 mg Sodium: 30 mg Carbohydrates:21 g Dietary Fiber: 0 g Sugars: 20 g Protein: 1 g

    Recipe and photograph are the propertyof Nestl ® and VeryBestBaking.com, used with permission.

    How to Make Pumpkin Fudge

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