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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
Pumpkin Fudge
1 cup Almonds
3 cups Maple or Brown Sugar
1 cup Unsalted Butter
1 can (5 ounces) Evaporated Milk
½ cup Canned Pumpkin
1 teaspoon Pumpkin Pie Spice
2 cups Butterscotch Chips
1 jar (7 ounces) Marshmallow Cream
1 teaspoon Vanilla Extract
Preheat oven to 300°. Butter a 9 x 12 inch pan and set aside.
Arrange almonds on cookie sheet and place in oven to toast for about 10 minutes. Remove from oven and set aside. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Bring to a boil, stirring constantly. Boil over medium heat until mixture reaches 234° on a candy thermometer. Remove from heat. Stir in butterscotch chips and melt. Next, stir in marshmallow cream, almonds and vanilla. Mix until well blended.
Pour into prepared pan, spread evenly, and cool at room temperature. Cut into squares.
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