Pumpkin Fudge 2

Name: Pumpkin Fudge 2
Cuisine: American
Ingredients: 3 cups sugar; 3/4 cup butter; 1 can evaporated milk (2/3 cup) (5-1/3-ounce); 1/2 cup canned pumpkin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 package butterscotch-flavored pieces (12-ounce) (2 cups); 1 jar marshmallow creme (7-ounce); 1 cup chopped pecans; 1 teaspoon vanilla

4 steps

Makes 3 1/4 pounds..

Updated at: Thu, 17 Aug 2023 07:35:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories6798 kcal (340%)

Total Fat295.7 g (422%)

Carbs1026.1 g (395%)

Sugars927.8 g (1031%)

Protein24.7 g (49%)

Sodium659.9 mg (33%)

Fiber15 g (54%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 cupssugar

¾ cupbutter

1 x ⅔ cupcan evaporated milk

½ cupcanned pumpkin

½ teaspoonground cinnamon

¼ teaspoonground ginger

¼ teaspoonground nutmeg

1 packagebutterscotch baking chips

7 ouncemarshmallow creme

1 cupchopped pecans

1 teaspoonvanilla

Instructions

Step 1

Butter a 13x9x2-inch baking pan. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg.

Step 2

Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat till mixture registers 234° (soft-ball stage) on a candy thermometer, stirring constantly (should take about 25 minutes).

Step 3

Remove from heat and stir in butterscotch pieces till melted. Add marshmallow creme, nuts and vanilla. Mix till well combined. Pour mixture into prepared pan, spreading evenly. Cool at room temperature.

Step 4

Cut into squares. Wrap tightly and store in refrigerator.

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