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
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
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
PEANUT BUTTER PUMPKIN "FUDGE" RECIPE BY TASTY
Here's what you need: nut butter, pumpkin puree, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, flaky sea salt
Provided by Crystal Hatch
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.
- Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.
- Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.
- Cut into squares. Serve chilled.
- Enjoy!
Nutrition Facts : Calories 339 calories, Carbohydrate 12 grams, Fat 30 grams, Fiber 4 grams, Protein 8 grams, Sugar 5 grams
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
FEAVER'S PUMPKIN FUDGE
Make and share this Feaver's Pumpkin Fudge recipe from Food.com.
Provided by Tonkcats
Categories Candy
Time 20m
Yield 1 pan
Number Of Ingredients 9
Steps:
- In saucepan combine milk, sugar, syrup, pumpkin and salt. Cook over medium heat and when mixture begins to bubble, reduce heat to simmer and cook to soft ball stage. Remove from heat and beat in cinnamon, allspice, margarine and vanilla.
- Allow to cool.
- Then beat until thick and the mixture loses its gloss.
- Spoon into buttered dish.
- When firm, cut into squares.
Nutrition Facts : Calories 3103.5, Fat 54.6, SaturatedFat 15, Cholesterol 34.2, Sodium 855.2, Carbohydrate 668.5, Fiber 1.2, Sugar 617.8, Protein 9.2
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