Spiced Pumpkin Fudge Recipes

SPICED PUMPKIN FUDGE

Steps:

• Line 13 x 9-inch pan with foil.
• Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-duty saucepan. Bring to a full rolling boil over medium heat, stiring constantly.
• Boil, stiring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage).
• Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute.
• Immediately pour into prepared pan.
• Ket stand on wire rack for 2 hours or until completely cooled.
• Refrigerate tightly covered.
• To cut, lift from pan; remove foil. Cut into 1-inch pieces.
• Makes about 3 pounds.

PUMPKIN FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

SPICED PUMPKIN FUDGE

Steps:

• In medium saucepan, mix together first five ingredients. Cook over medium heat until mixture has risen high in the pan and then come down, about 8 minutes.
• Drop a little bit of the mixture into a small saucer of cold water. If it forms a ball, it is ready for the next step. Or, use a candy thermometer to check mixture for doneness; the thermometer should read 232 degrees. Remove pan from heat.
• Add marshmallow cream and baking chips, stirring until melted and smooth.
• Stir in nuts and vanilla.
• Pour into greased 8-by-8 inch glass or metal pan. Cool on counter for about 30 minutes, then cut into bite-size pieces and serve. Store any extra, covered, in cool, dry place.

SPICED PUMPKIN FUDGE

Steps:

• In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to a boil, stirring constantly until mixture reaches 234 degrees on a candy thermometer, about 10 minutes.
• emove from heat and stir in butterscotch morsels.
• Add marshmallow cream, nuts and vanilla, mixing until well blended.
• Quickly pour into a greased 13x9 baking pan, spreading until even.
• Let cool at room temperature and cut into squares.
• Wrap tightly and store in refrigerator.

PUMPKIN FUDGE

Steps:

• Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
• In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
• Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
• Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

SPICY PUMPKIN FUDGE

Steps:

• Butter a 9x13 inch pan and set aside.
• Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
• In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
• Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
• Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.