Friday, November 6, 2009

Friday's Recipe

Spiced Pumpkin Fudge

This recipe has fast become a family favorite. We had been to a candy store & tried some pumpkin fudge and loved it so much we decided to find a recipe & make it at home. It's a delicious treat for this time of year, and makes great gifts for those that enjoy the spice of pumpkin.


* 2 cups granulated sugar
* 1 cup packed light brown sugar
* 3/4 cup butter or margarine
* 2/3 cup NESTLE® CARNATION® Evaporated Milk
* 1/2 cup LIBBY'S® 100% Pure Pumpkin
* 2 teaspoons pumpkin pie spice
* 2 cups NESTLE® TOLL HOUSE® Premier White Morsels
* 1 (7 ounce) jar marshmallow creme
* 1 cup chopped pecans
* 1 1/2 teaspoons vanilla extract


1. Line 13 x 9-inch baking pan with foil.
2. Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees F to 240 F (soft-ball stage).
3. Quickly stir in morsels, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

Nutritional Information:

Amount Per Serving Calories: 151 | Total Fat: 6.9g | Cholesterol: 9mg


*For Butterscotch Fudge:

Substitute 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Premier White Morsels.

This weeks recipe can be found at www.

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