Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Old Fashioned Pumpkin Fudge
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- #9028
This recipe is for old-fashioned pumpkin fudge, a delicious and easy to make treat perfect for fall. This recipe requires a candy thermometer, so be sure to have one on hand before beginning.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
8 reviews
3 comments
ingredients
3 cups granulated sugar
3/4 cup butter
1 can (5.33 ounce size) evaporated milk
1/2 cup solid pack pumpkin
1 teaspoon pumpkin pie spice
12 ounces butterscotch chips
7 ounces marshmallow creme
1 cup toasted pecans, chopped
1 teaspoon vanilla extract
directions
Butter a 13 x 9-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 234F. 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 creme, 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.
A candy thermometer is a must with this recipe! It is a cheap baking tool that you can find in most grocery stores (trust me, you'll end up using the thermometer for more than candy recipes).
This recipe is great to make with a friend, but can definitely be made solo.
added by
jodi63755
nutrition data
648 calories, 24 grams fat, 113 grams carbohydrates, 2 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
December 7, 2013
I used the suggestion of using white chocolate instead of the butterscotch and it was delicious!
November 25, 2009
I used the candy thermometer but it never hit 225 deg. Think I've got a bad stove. Either way, it smells great and is cooling on the counter. The recipe calls for 12oz of butterscotch, the bag I bought is 11oz. Hope that helps with the overtaste of butterscotch and to make it a bit easier to set.
November 20, 2009
This is Wonderful...... I have made this MANY times for holiday bake sales and EVERYONE loves it! SO easy to make!
November 2, 2008
tasted more like butterscotch fudge than pumpkin. the butterscotch was overwhelming.
The reason it might not be setting up is because the "soft ball" temperature written above is inaccurate. "Soft ball" temperature is more like 238. Anything below 236 is "soft thread", which is more for syrups. I hope this helps!
Too sickening sweet! Can't taste the pumpkin. Just taste the butterscotch chips. Very disappointed.
October 28, 2007
Made at home and again in a historical farm house. This recipe is wonderful. Be sure to use a candy thermometer to reach the proper soft crack stage. The fudge dries and hardens beautifuly. Over 150 people had a sample today, many wanting a copy of the recipe. Thank you for making my day successful.
October 20, 2007
This recipe will not harden. I have made it twice and proved to be a waist of time and efford, unless you like pumpkin fudge soup.
October 27, 2006
The receipe turned out just fine with the marshmellow but it is too rich to have as big a piece as you state.
The ingredients never solidified for me ... so I added 2 eggs and some flour (maybe 1/2 cup) ... IT WAS THE BEST
November 27, 2005
i MADE THIS REIPE TODAY AND IT WAS A GREAT SUCCESS I USED TWO CUPS MINIATURE MARSHMALLOWS INSTEAD OF THE MARSHMALLOW CREAM, BUT ONLY BECAUSE THAT IS WHAT I HAD. I ALSO USED WHITE CHOCOLATE CHIPS INSTEAD OF THE BUTTERSCOTCH ONE BECAUSE I WANTED TO HAVE AS MUCH PUMPKIN FLAVOR AS POSSIBLE. IT TURNED OUT WONDERFULY