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Full Online Book HomeLearning KitchenCandy - Fudge - Lorna's Pumpkin Fudge
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Candy - Fudge -  Lorna's Pumpkin Fudge Post by :Dnbuy Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2404

Click below to download : Candy - Fudge - Lorna's Pumpkin Fudge (Format : PDF)

Candy - Fudge - Lorna's Pumpkin Fudge

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

Butter a 13x9x2-inch baking pan.

In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg. 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).

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. Cut into squares. Wrap tightly and store in refrigerator.

Makes 3 1/4 pounds.
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2/3 cup Hershey's cocoa 3 cups cane sugar 1/8 tsp. salt 1 1/2 cups milk 1/4 cup butter or margarine 1 tsp. vanilla Thoroughly combine dry ingredients in a heavy 3 or 4 quart saucepan; stir in milk. Bring to a "bubbly" boil on medium heat, stirring constantly. Boil without stirring to 234 degrees (soft ball stage). Be sure bulb of candy thermometer does not rest on bottom of pan. Remove from heat; add butter or margarine and vanilla. Do not Stir. Cool to 110 degrees at room temperature. (Note from readers: This may take an hour or more.) Beat by