This pumpkin fudge recipe would put a smile on any child’s face. If made in a bigger batch, this is a great dessert to make for parties as well.
How To Make Pumpkin Fudge
Ingredients
- 3 cup granulated sugar
- 3/4 cup butter
- 5 ⅓ oz evaporated milk
- 1/2 cup solid pack pumpkin
- 1 tsp pumpkin pie spice
- 12 oz butterscotch morsels
- 7 oz marshmallow creme
- 1 cup pecans, toasted, chopped
- 1 tsp vanilla extract
Instructions
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In a heavy saucepan, combine sugar, butter, milk, pumpkin and pumpkin spice.
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Cook over medium-high heat. Bring to a boil, stirring constantly until the mixture reaches 234 degrees, for about 15-20 minutes.
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Remove from heat. Quickly stir in butterscotch morsels, marshmallow crème, nuts and vanilla.
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Mix until well blended. Quickly pour into a greased pan and spread evenly. Cool and cut into little squares.
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Seal the candy in an airtight container and keep it at room temperature until ready to eat. It can keep for up to two weeks.
Nutrition
- Sugar: 85g
- :
- Calcium: 47mg
- Calories: 536kcal
- Carbohydrates: 93g
- Cholesterol: 37mg
- Fat: 19g
- Fiber: 1g
- Iron: 1mg
- Potassium: 96mg
- Protein: 2g
- Saturated Fat: 9g
- Sodium: 127mg
- Vitamin A: 2006IU
- Vitamin C: 1mg
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