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1180 - Pumpkin Fudge #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1180 - Pumpkin Fudge #

(by Rachel Guarini - friend)


3 cups white sugar
3/4 cup butter OR Parkay margarine

2/3 cups Carnation evaporated milk (NOT condensed)
1/2 cup Libby's canned pumpkin
1 tsp. pumpkin pie spice
1 - 12oz. bag Nestle's butterscotch morsels
1 - 7oz. jar Fluff marshmallow
1 cup toasted almonds (chopped)
1 tsp. vanilla


In a saucepan over medium low heat add white sugar, butter/margarine,
evaporated milk, pumpkin, and pumpkin pie spice--stir and bring to a boil
(you must stir constantly). Turn heat to medium and keep stirring/cooking--
use a candy thermometer until the temperature of the mixture is 234 degrees
(takes about 10 minutes once boiling). Remove saucepan from heat--add
butterscotch morsels, Fluff, chopped almonds, and vanilla--stir until well
blended. Pour hot fudge immediately into a greased 9 x 13 cake pan--use a
spatula to spread just until smooth. Let it cool to room temperature, then
refrigerate until very firm. Cut into squares.


 

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