Ingredients
-
3 cups
sugar
-
3/4 cup
butter
-
1 5
ounce
can
evaporated milk
-
1/2 cup
canned pumpkin
-
1 10
ounce
package
cinnamon-flavored pieces
-
1 7
ounce
jar
marshmallow creme
-
3/4 cup
chopped walnuts, toasted
Directions
1.
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
2.
In a 3-quart heavy saucepan combine sugar, butter,
evaporated milk, and pumpkin. Cook and stir over medium-high heat until
mixture boils. Clip a candy thermometer to side of pan. Reduce heat to
medium-low; continue boiling at a moderate, steady rate, stirring
frequently, until thermometer registers 234 degrees F, soft-ball stage
(20 to 25 minutes). (Adjust heat as necessary to maintain a steady
boil.)
3.
Remove saucepan from heat; remove thermometer from
saucepan. Stir in cinnamon-flavored pieces until melted. Stir in
marshmallow creme and walnuts.
4.
Immediately spread fudge evenly in prepared pan.
Score into squares while warm. Let fudge cool to room temperature. When
fudge is firm, use foil to lift it out of pan. Cut into squares. Cover
tightly and chill for up to 1 week. Do not freeze. Makes about 96
pieces.
Nutrition Facts
(Pumpkin Fudge)
- Servings Per Recipe 96,
- cal. (kcal) 68,
- Fat, total (g) 3,
- chol. (mg) 4,
- sat. fat (g) 2,
- Monosaturated fat (g) 1,
- carb. (g) 10,
- Polyunsaturated fat (g) 1,
- sugar (g) 9,
- vit. A (IU) 243,
- Riboflavin (mg) 0,
- sodium (mg) 14,
- Potassium (mg) 12,
- calcium (mg) 10,
- Percent Daily Values are based on a 2,000 calorie diet
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