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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Fudge

Makes: 96 servings
Prep 10 mins Cook 20 mins Cool 2 hrs
Pumpkin Fudge
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,
  • carb. (g) 10,
  • Monosaturated fat (g) 1,
  • 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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