Tuesday, November 10, 2009

Pumpkin Fudge

I tried the following recipe from one my friends back in Boston and I have been meaning to try it. The only issue with the fudge is that it is SUPER rich and this makes a full 9x13 pan so make sure you have lots of people to help eat. I'm still eating it as William isn't big into pumpkin. I do think that we need a new candy thermometer as it never approached the right temp despite going over 12 minutes.

3 c. sugar
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. butterscotch morsels
1/4 c. butter
1 (7 oz.) jar marshmallow creme
2/3 c. evaporated milk
1 c. chopped almonds
1 tsp. vanilla
1/2 c. solid pack pumpkin

In heavy saucepan, combine sugar, butter, milk, pumpkin spice. Bring to boil, stirring constantly. Boil over medium heat, stirring constantly until it reaches 234 degrees on candy thermometer, about 10 minutes. Remove from heat. Stir in butterscotch chips. Add marshmallow creme, nuts, vanilla; mix well until blended. Quickly pour into greased 9"x13" pan. Cool at room temperature.


Jared and Reini said...

Oh man- that looks delicious.... I might be able to eat the entire pan by myself!


The Richardsons said...

Cheryl you are always whipping up something delicious arent you? Those look amazing!