Pumpkin Fudge

Pumpkin Fudge

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

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


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


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.

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