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Pumpkin Pie Fudge Recipe

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This recipe for Pumpkin Pie Fudge is from Lynden Christian Centennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. sugar
3/4 c. butter
2/3 c. evaporated milk
1 c. (generous) canned pumpkin
2 T. light corn syrup
2 1/2 tsp. pumpkin pie spice
12 oz. white Nestle morsels
7 oz. jar marshmallow cream
1 c. walnuts, chopped
1 tsp. vanilla extract
Directions:
Directions:
Stir together sugar, butter, milk, pumpkin, corn syrup and spice in medium saucepan over medium high heat. Cook, stirring constantly until mixture comes to a boil. Continue cooking and stirring until candy thermometer registers 234º (mixture will begin to thicken slightly and take on a caramel appearance), about 15 minutes.
Remove pan from heat; stir in remaining ingredients until well-blended. Pour into a greased, aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool. Cut into squares.
Personal Notes:
Personal Notes:
Recipe actually makes a little more than 8-inch pan will hold, but not enough for a 9x13. Fudge will last several weeks in an air tight container.

 

 

 

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