Recipe: Pumpkin Fudge

PUMPKIN FUDGE

A candy thermometer is a must with this recipe!

3 cups granulated sugar
3/4 cups (1 1/2 sticks) butter
1 (5 1/3 oz.) can (2/3 cup) evaporated milk
1/2 cup solid pack pumpkin
1 teaspoon pumpkin pie spice
1 (12 oz.) package butterscotch morsels
1 (7 oz.) jar marshmallow creme
1 cup toasted pecans, chopped
1 teaspoon vanilla extract

Butter a 13x9-inch pan.

In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice.

Cook over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 234 degrees F, about 15-20 minutes. (The mixture MUST reach 234 degrees F. It is the Soft Ball stage of candy, and needs to reach that heat for the candy to set up.)

Remove from heat; quickly stir in butterscotch morsels, marshmallow cr me, nuts and vanilla. Mix until well blended.

Quickly pour into greased pan and spread evenly.

Cool and cut into little squares.

Seal the candy in an airtight container and keep it at room temperature for up to two weeks.

Source: Faith Heinauer is a chef, cookbook author & columnist.