member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shelley Dillard-Hamm      

Recipe Categories:

    Buttery Pumpkin Pie Fudge


    Source of Recipe


    Paula Deen

    Recipe Link: https://pauladeenmagazine.com/buttery-pumpkin-pie-fudge-recipe/?utm_source=Cooking+with+Paula+Deen&utm_campaign=2f6c10264f-Cooking_with_Paula_Deen-9_21_2016&utm_medium=email&utm_term=0_973f58f6a2-2f6c10264f-251425549&mc_cid=2f6c10264f&mc_eid=[9ecfc89c81]

    List of Ingredients




    12 tablespoons butter
    2 cups granulated sugar
    1 cup firmly packed brown sugar
    â…” cup evaporated milk
    ½ cup canned pumpkin
    2 teaspoons pumpkin pie spice
    ½ teaspoon ground cinnamon
    â…› teaspoon ground nutmeg
    1 (12-ounce) package white chocolate morsels
    1½ teaspoons vanilla extract
    1 cup chopped toasted pecans (optional)

    Recipe



    Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan; spray parchment with nonstick cooking spray.

    In a large heavy saucepan, bring butter and next 7 ingredients to a boil over medium heat. Cook, stirring constantly, until mixture reaches 240° on a candy thermometer. Remove from heat, and stir in white chocolate and vanilla until melted and smooth. Stir in pecans, if desired.

    Pour mixture into prepared pan, and let cool completely. Using excess parchment as handles, remove from pan before cutting into squares. Refrigerate in an airtight container for up to 5 days.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â