Thursday, October 23, 2008

Pumpkin Fudge Recipe

I had requests yesterday, and I must give credit where credit is due. Lori shared the link to a recipe with me after she mentioned making some on her blog.

So here's the recipe I used:
Creamy Pumpkin Fudge

Ingredients
1 1/2 c. sugar
2/3 c. evaporated milk
2 T. margarine
1/2 c. canned pumpkin
1 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg
1/4 t. salt
2 c. miniature marshmallows
1-12 oz. pkg. vanilla baking chips
1/2 c. chopped walnuts
1 t. vanilla

Directions
Line an 8-inch square pan* with foil, extending foil over two sides of the pan; grease foil. Butter sides of a heavy, medium sized saucepan. In saucepan, combine sugar, milk, pumpkin, margarine, ginger, cinnamon, nutmeg and salt. Bring mixture to a boil, stirring constantly, over medium heat. Boil for 12 minutes, stirring constantly.

Remove from heat; add marshmallows, chips, walnuts and vanilla. Stir until marshmallows and chips have melted. Pour into prepared pan. Chill in refrigerator until firm. Cut into bite sized pieces. Store in an airtight container in the refrigerator.

*** I used a 11x7 inch pan, and lightly sprayed it with cooking spray instead of lining it with foil.***

2 comments:

Jen said...

YAY! Thank you so much for posting this :)

The Lees said...

mmmmmmmmmmmmmmmmm.........