Spiced Pumpkin Fudge

Spiced Pumpkin Fudge

Prep:
10 mins
Cooking:
20 mins
Level:
Easy
Cooling:
120 mins
Yields:
48 servings (2 pieces per serving)

This classic holiday Spiced Pumpkin Fudge recipe delivers on the taste of the season -- a wonderful gift for your family and friends.

Ingredients

Directions

LINE 13 x 9-inch baking pan with foil.

COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).

QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let 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.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE
1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Premier White Morsels.

Baker's Comments

Nutritional Information

  • Serving Size
    1/48 servings (2 pieces per serving) of recipe
  • Calories 150
  • Calories from Fat 60

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 7g 11%
  • Saturated Fat 4g 20%
  • Cholesterol 10mg 3%
  • Sodium 30mg 1%
  • Carbohydrates 21g 7%
  • Dietary Fiber 0g 0%
  • Sugars 20g
  • Protein 1g
  • Vitamin A 8%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 0%

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