[RecipesAndMore] Spiced Pumpkin Fudge
This classic holiday recipe delivers on the taste of the season -- a wonderful gift for your family and friends. 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) NESTLÉREG; CARNATIONREG; Evaporated Milk 1/2 cup LIBBY'SREG; 100% Pure Pumpkin 2 teaspoons pumpkin pie spice 2 cups (12 ounce package) NESTLÉREG; TOLL HOUSEREG; Premier White Morsels 1 (7-ounce) jar marshmallow crème 1 cup chopped pecans 1 1/2 teaspoons vanilla extract LINE 13 x 9-inch baking pan with foil. COMBINE sugar, brown sugar, evaporated milk, 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 candy thermometer reaches 234° to 240º F (soft-ball stage). QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let 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. Makes 48 pieces. Estimated Times: Preparation - 10 min | Cooking - 5 min | Cooling Time - 1 hr cooling | FOR BUTTERSCOTCH FUDGE: Substitute 1 2/3 cups (11 ounce package) NESTLEREG; TOLL HOUSEREG; Butterscotch Flavored Morsels for Premier White Morsels. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Spiced Pumpkin Fudge
Spiced Pumpkin Fudge Makes 3 pounds From the kitchen of Barbie 3 cups sugar 3/4 cups butter or margarine 2/3 cups evaporated milk 1/2 cup canned pumpkin 1 teaspoon pumpkin pie spice 1 package (12 ounce) butterscotch morsels 1 jar (7 ounce) marshmallow crème 1 cup chopped toasted almonds 1 teaspoon vanilla In a heavy saucepan, combine the sugar, butter or margarine, milk, pumpkin and spice. Bring to a boil, stirring constantly. Continue to boil over a medium heat stirring constantly until mixture reaches 234 degrees on a candy thermometer, about 10 minutes. Remove from heat and stir in butterscotch morsels. Add marshmallow crème, nuts and vanilla, mixing until blended. Quickly pour into a greased 13x9 inch baking pan spreading just until smooth. Cool at room temperature, cut into squares. Store tightly wrapped in the refrigerator. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ ¤..·´¨`» Good friends are hard to find, harder to leave, and impossible to forget. (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] SPICED PUMPKIN FUDGE
SPICED PUMPKIN FUDGE Ingrediants 3/4 c. butter 3 c. sugar 2/3 c. evaporated milk 1/2 c. canned pumpkin 1 t. pumpkin pie spice 2 c. butterscotch baking chips 7 oz. jar marshmallow cream 1 c. chopped toasted almonds or desired nuts 1 t. vanilla Instructions: In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 Degrees on candy thermometer. Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool completely, cut into squares. Makes about 3# candy. Success is not measured by what you docompared to what others do,it is measured by what you do with theability God gave you. Zig Ziglar --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
