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If you love pumpkin pie, you will love Pumpkin Pie Fudge! Sweet, rich and delicious. A nice treat for the holidays. You can use any kind of nuts - this recipe calls for pecans, but I like walnuts. And you can also substitute white chocolate chips for the butterscotch chips - or make it with a combination. It's a versatile recipe. Enjoy!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 10
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Ingredientes

Cost per serving $0.84 view details

Direcciones

  1. Line a 3 x 9-inch pan or pyrex dish with foil. Or you can butter it instead of using foil.
  2. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice.
  3. Cook over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 234F (use a candy thermometer - the mixture MUST reach 234F. It is the Soft Ball stage of candy, and needs to reach that heat for the candy to set up.)
  4. Remove from heat; quickly stir in butterscotch morsels, marshmallow creme, nuts and vanilla.
  5. Mix until well blended. Quickly pour into greased or lined pan and spread evenly.
  6. Cool and cut into little squares. Seal the candy in an airtight container and keep it at room temperature or in the refrigerator for up to two weeks.

Nutrition Facts

Amount Per Serving %DV
Serving Size 124g
Recipe makes 10 servings
Calories 446  
Calories from Fat 181 41%
Total Fat 20.78g 26%
Saturated Fat 10.81g 43%
Trans Fat 0.0g  
Cholesterol 47mg 16%
Sodium 137mg 6%
Potassium 156mg 4%
Total Carbs 64.94g 17%
Dietary Fiber 0.6g 2%
Sugars 64.01g 43%
Protein 3.24g 5%
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Evaluaciones

  • Mary Shaldibina
    I tried it after it was frozen in fridge and small piece is good with tea.
    Yo he cocinado/probado esta receta

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