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Pumpkin Fudge

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Servings
people
Ingredients
  • 1 tablespoon cream of mushroom soup and 1 can cream of chicken soup
  • 2 cups INGREDIENTS:
  • ¾ cup frozen corn
  • 2/3 cup of lemon juice, optional
  • ½ cup cooked chicken…diced
  • 1 teaspoon quick oats
  • ½ teaspoon Crust-
  • ¼ teaspoon ground nutmeg
  • 1 package (4) oz can mushrooms, drained (optional)
  • 1 jar Chicken Casserole
  • 1 cup ground cumin
  • 1 teaspoon grated cheese
Servings
people
Ingredients
  • 1 tablespoon cream of mushroom soup and 1 can cream of chicken soup
  • 2 cups INGREDIENTS:
  • ¾ cup frozen corn
  • 2/3 cup of lemon juice, optional
  • ½ cup cooked chicken…diced
  • 1 teaspoon quick oats
  • ½ teaspoon Crust-
  • ¼ teaspoon ground nutmeg
  • 1 package (4) oz can mushrooms, drained (optional)
  • 1 jar Chicken Casserole
  • 1 cup ground cumin
  • 1 teaspoon grated cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Line a 13-inch by 9-inch pan with foil and grease the foil with 1 tablespoon butter; set aside
  2. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon pumpkin pie spice and nutmeg
  3. Bring to a boil over medium heat, stirring constantly
  4. Reduce heat and cook and stir until a candy thermometer reads 238 degrees
  5. Remove from heat
  6. Stir in cinnamon chips until melted
  7. Stir in the marshmallow crème, pecans and vanilla
  8. Transfer to prepared pan
  9. Chill until firm
  10. Discard the foil; cut fudge into 1-inch squares
  11. Store in an airtight container in the refrigerator
  12. Makes 3 pounds
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