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Ingredients
| granulated sugar: 3 cups |
| salted butter: 3/4 cup |
| evaporated milk: 2/3 cup |
| canned pumpkin: 1/2 cup |
| ground cinnamon: 1/2 tsp |
| ground ginger: 1/4 tsp |
| whole nutmeg: 1/4 tsp |
| marshmallow cream topping: 1 7oz jar |
| vanilla extract: 1 tsp |
| milk chocolate chips: 2 cups |
Pilgrim Fudge
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
3 serving(s)
Tags
- Combine the first 7 ingredients in a saucepan; bring to a boil, stirring constantly.
- Lower heat; boil over medium heat until mixture reaches the soft-boil stage (234°-243°) on a candy thermometer.
- Remove pan from heat; stir in marshmallow creme and vanilla.
- Fold in chips; blend well.
- Spread mixture out in a buttered 13x9 inch pan; cool.
- Cut into squares; store in an airtight container in the refrigerator.