Thursday, November 1, 2018

Libby's Pumpkin Fudge (1984)

  • 3 cups sugar
  • 3/4 cup butter
  • 2/3 cup evaporated milk
  • 1/2 cup Libby's solid pack pumpkin
  • 1 tspn pumpkin pie spice
  • 12 ozs butterscotch morsels
  • 7 ozs (1 jar) marshmallow creme
  • 1 cup chopped almonds, toasted
  • 1 tspn vanilla extract
In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice. Bring to a boil, stirring constantly. Continue boiling over medium heat, stirring constantly until mixture reaches 234 degrees on candy thermometer, about 10 minutes.

Remove from heat. Stir in butterscotch morsels. Add marshmallow creme, nuts, and vanilla, mixing until well-blended. 

Quickly pour into greased 13-x-9-inch pan, spreading just until even. Cool at room temperature, and cut into squares. Store tightly wrapped in refrigerator. Makes 3 pounds of candy.

More "Lost" Pumpkin Recipes
Classic Libby's Pumpkin Spice Cookies (1984)
Pumpkin Pie Cake (1979)

(Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)

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