Old Fashioned Pumpkin Fudge
Enjoy sweet bites of soft & creamy pumpkin fudge that is lightly spiced with cinnamon, nutmeg &
ginger. This fudge makes of oodles of candy. Share the sweets! Place the fudge in small plastic
bags and wrap with orange ribbon. If desired, gently press a pecan half or candy corn on each
square of fudge.
3 cups granulated sugar
3/4 cups (1 1/2 sticks) butter 1 -5 1/3 oz. can (2/3 cup) evaporated milk
4/2 cup solid pack pumpkin 1 teaspoon pumpkin pie spice 1 -12 oz. package butterscotch morsels 1 7
oz. jar marshmallow creme 1 cup toasted pecans, chopped 1 teaspoon vanilla extract
Butter a 13 x 9-inch pan. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Cook
over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 2340, about 15 -
20 minutes. (The mixture MUST reach 234. It is the Soft Ball stage of candy, and needs to reach
that heat for the candy to set up.) Remove from heat; quickly stir in butterscotch morsels,
marshmallow creme, nuts and vanilla. Mix until well blended. Quickly pour into greased pan and
spread evenly. Cool and cut into little squares. Seal the candy in an airtight container and keep
it at room temperature for up to two weeks. A candy thermometer is a must with this recipe! It is a
cheap baking tool that you can find in most grocery stores (trust me, you'll end up using the
thermometer for more than candy recipes). This recipe is great to make with a friend, but can
definitely be made solo.
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