Spiced Pumpkin Fudge RecipeOrigin: America Period: Traditional |
Ingredients:
150g butter 
Spiced Pumpkin Fudge Preparation:Method:In a heavy-based saucepan combine the butter, sugar, evaporated milk, pumpkin and pumpkin pie spice. Bring to a boil over medium heat, stirring constantly. Continue to boil until the mixture reaches 115°C, as measured on a confectioner's thermometer (the Soft Ball stage). Take off the heat then stir-in the butterscotch chips until melted before adding the marshmallow creme. Finally stir-in the nuts and vanilla. Pour into a buttered 30 x 22cm pan and allow to cool completely then cut into squares. Wrap in waxed paper and store in an air-tight jar. Find more Halloween Recipes Here |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Spiced Pumpkin Fudge to your online bookmark site: 
|
|
More Recipes from the Americas... More snack recipes... More recipes for Fruit... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fruit and sugar as primary ingredients: Zitumbwa Goat's Cheese and Pear Puffs Little Round Cheesecakes Apricot Nectar Kiwi Fruit Sorbet Amaretto Baked Easter Ham Rosehip Jelly Raspberry and Wine Glazed Ham Sea-buckthorn Pudding Quince Sweetmeats Apple and Tamarillo Streusel Dessert Pizza Wild Blackberry Cobbler Angefüllte Schweinekoteletts Rhubarb Oatmeal Crumble Bilberry Wine Persian Lentils with Orange Juice and Angelica Sponge Cake with Lemon and Orangeflower Water Kulich Coconut Cream Easter Eggs Blackberry-crusted Chipotle Pork Chilli Marmalade Glazed Ham Algerian Dried Apricots in Syrup Ris s gribami i mindalinami Vanilla Cake Mix Spice Cake Rowan Berry Sauce Rooh Afza Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
