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The Mailbox: Pumpkin fudge’s perfect for autumn

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Pumpkin fudge

Prep time: 15 minutes

Cook time: 25 minutes

Wanda LaBerge of Nevada City was looking for a recipe for pumpkin fudge.

This recipe comes from the August 1995 issue of Midwest Living magazine and should fill the bill for LaBerge.

3 cups sugar

3/4 cup butter

One 5 1/3-ounce can evaporated milk (2/3 cup)

1/2 cup canned pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

One 12-ounce package butterscotch-flavored chips (2 cups)

One 7-ounce jar marshmallow creme

1 cup chopped pecans

1 teaspoon vanilla

Butter a 13-by-9-by-2-inch baking pan and set aside.

In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and nutmeg. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat until mixture registers 234 degrees (soft ball stage) on a candy thermometer, stirring constantly (this should take about 25 minutes).

Remove from heat and stir in butterscotch chips until melted. Add marshmallow creme, nuts and vanilla. Mix until well-combined.

Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in the refrigerator.

Per 1/8 pound: 271 cal.; 1 g pro.; 40 g carb.; 12 g fat (7 sat.; 4 monounsat.; 1 polyunsat.); 16 mg chol.; 27 mg sod.; 0 g fiber; 41 percent calories from fat.

Makes about 3 1/4 pounds

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