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Pumpkin Fudge Recipe

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This recipe for Pumpkin Fudge, by , is from Trinity Day School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Allman (Ms. Katrina's mom)
Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c sugar
2/3 c evaporated milk
1 1/2 tsp. pumpkin pice spice
2 tbs butter
1/2 c cooked pumpkin
1/4 tsp salt
1 7 or 8 oz jar marshmellow cream
2 c (12oz) butterscotch chips
1 tsp vanilla
3/4 c chopped nuts

Directions:
Directions:
Combine 1st 6 ingredients and bring to boil. Turn burner to medium heat and cook for 8-10 minutes stirring constantly. Remove from heat. Stir in marshmellow cream, chips, vanilla and 1/2 c of the chopped nuts. Stir until mixture is smooth. Pour into greased dish and use remaining 1/4 c nuts for garnish. Chill until firm and cut into squares.

Number Of Servings:
Number Of Servings:
24 squares
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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