| Pumpkin Fudge
3c sugar
3/4c butter
1 can evaporated milk, (2/3c) (5 1/3 oz.)
1/2c canned pumpkin
1/2tsp. cinnamon
1/4tsp ginger
1/4tsp nutmeg
1 package Heath Candy bar pieces
1 jar marshmallow cream (7oz.)
1c chopped pecans
1tsp vanilla
1. Butter a 9x13 baking pan. In a heavy 2 qt saucepan, combine sugar, butter, milk, pumpkin, cinnamon, ginger, and nutmeg. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over med. low heat till mixture registers 234 on a candy thermometer. Stir constantly. ( Should take about 25 min.)
2. Remove from heat, and stir in Heath pieces, nuts, marshmallow creme, and vanilla. Mix till well combined. Spread evenly into pan. Cool at room temp., and cut into squares. Makes 3 1/4 pds. |