Home » Desserts » Pumpkin Fudge
14_recipes_txgiv_des_pumpkinfudge

Pumpkin Fudge

Pumpkin Fudge

Sherry Price – Garland, Texas
3rd Place – Candy, 2011

The State Fair loves to showcase Creative Arts competitors and their creations in our Cookbook and our new recipe blog on bigtex.com. Enter your favorite recipe in one of our Creative Arts competitions for your chance to be in the spotlight!

More State Fair Recipes

“More than just a pie-filling; putting a spin on a fall favorite”

Ingredients

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

Directions

Grease a 13 x 9-inch pan. Set aside. In large bowl, combine sugar, butter, milk, pumpkin and spice. Bring to boil in microwave oven on high power, stirring once. Continue boiling, stirring occasionally until mixture reaches 234∞ on candy thermometer, 9-10 minutes. Remove from microwave oven and stir in morsels. Add marshmallow creme, nuts and vanilla and mix well. Quickly pour into greased pan and spread just until even. Cool at room temperature and cut into squares. Store tightly wrapped in refrigerator.

Yield: 48 servings.

Check Also

16_recipe_pimentocheesespread_660x330

Pimento Cheese Spread

The State Fair loves to showcase Creative Arts competitors and their creations in our Cookbook ...