How to contact The Mailbox
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email email@example.com or fax (916) 321-1109. Please include your full name, your city and phone number.
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
Sign Up and Save
Get six months of free digital access to The Sacramento Bee