Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apple Pie Fudge
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- #60575
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
1 comment
ingredients
1 cup applesauce
3/4 cup margarine
2/3 cup evaporated milk
3 cups sugar
2 cups marshmallow creme
1 teaspoon vanilla extract
2 cups powdered sugar (sifted)
1 teaspoon apple pie spice (or to taste)
nuts, optional
directions
Combine first four ingredients in a saucepan, bring to a boil (to a soft ball stage). Stir constantly because mixture burns easily. Remove from heat.
Add marshmallow cream, vanilla, sifted powdered sugar, apple pie spice, nuts, if using.
Blend well, pour into greased 8x8 pan, for a thick fudge or a 13x9 pan if you like it a little thinner. Cool, cut into squares.
added by
sunnyclaire3kids
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 12, 2013
DELICIOUS... BUT... mine didn't set up all the way. It wasn't runny but it wasn't fudgy either. Maybe boil past soft ball stage? I'm not sure.
November 11, 2010
I made the fudge exactly as the recipe says I make fudge all the time & used my candy thermometer. It never set was very disappointed.
I don't know yet as my fudge hasn't had time to sit up. But I didn't find in the recipe what tempature to cook the fudge or how long to boil it..approximately..
"soft ball stage" is a fudge making term that means you cook the mixture until a small amount dropped in water will form a soft, flexible ball that easily flattens when touched. You can use a candy thermometer (many have the stages printed right on them) but it should be about 235F.