Food recipes
Spiced Pumpkin Fudge
Spiced Pumpkin Fudge Ingredients: butter, salted sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d pumpkin, raw pumpkin, raw cream, whipped, cream topping, pressurized spartan, real semi-sw...
Spiced Pumpkin Fudge
Ingredients:
butter, salted
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
pumpkin, raw
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
vanilla extract
Directions:
In medium saucepan, mix together first five ingredients.
Cook over medium heat until mixture has risen high in the pan and then come down, about 8 minutes.
Drop a little bit of the mixture into a small saucer of cold water.
If it forms a ball, it is ready for the next step.
Or, use a candy thermometer to check mixture for doneness; the thermometer should read 232 degrees.
Remove pan from heat.
Add marshmallow cream and baking chips, stirring until melted and smooth.
Stir in nuts and vanilla.
Pour into greased 8-by-8 inch glass or metal pan.
Cool on counter for about 30 minutes, then cut into bite-size pieces and serve.
Store any extra, covered, in cool, dry place.
Ingredients:
butter, salted
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
pumpkin, raw
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
vanilla extract
Directions:
In medium saucepan, mix together first five ingredients.
Cook over medium heat until mixture has risen high in the pan and then come down, about 8 minutes.
Drop a little bit of the mixture into a small saucer of cold water.
If it forms a ball, it is ready for the next step.
Or, use a candy thermometer to check mixture for doneness; the thermometer should read 232 degrees.
Remove pan from heat.
Add marshmallow cream and baking chips, stirring until melted and smooth.
Stir in nuts and vanilla.
Pour into greased 8-by-8 inch glass or metal pan.
Cool on counter for about 30 minutes, then cut into bite-size pieces and serve.
Store any extra, covered, in cool, dry place.