|Pumpkin Butternut & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
Results 1 - 10 of 16 for no pumpkin fudge
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This classic holiday ... sugar, evaporated milk, pumpkin, butter and ... pounds. FOR BUTTERSCOTCH FUDGE: SUBSTITUTE 1 ... used with permission. 'S® Pumpkin
Butter and grease ... sugar, milk, syrup, pumpkin and salt. Bring ... until very thick and loses some gloss--quickly pour into greased pan. When firm, cut.
In 3 quart ... milk, corn syrup, pumpkin and salt; bring ... some of its gloss. Quickly pour into greased 8 inch pan. When firm, cut into about 36 squares.
Combine sugar, milk, corn syrup, pumpkin and salt in ... loses some of its gloss. Quickly pour into a buttered 8" square pan. When firm, cut into squares.
In heavy saucepan, combine sugar, butter, milk, pumpkin spice. Bring to ... until blended. Quickly pour into greased 9"x13" pan. Cool at room temperature.
Cook together sugar, pumpkin, cornstarch, spice ... and cool. Beat until creamy. Pour into a buttered plate and cut into small squares when nearly cool.
In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring ... temperature; cut into squares. Store tightly wrapped in refrigerator. Yields 3 pounds.
Preheat oven to ... flour mixture with pumpkin alternately. Blend in ... coffee whipped cream - La Creme mixed with 2 tablespoon coffee liquor (optional).
In a heavy ... sugar, butter, milk, pumpkin, and spice; ... temperature; cut into squares. Store tightly wrapped in refrigerator. Yield: 3 pounds of candy.
Mix all ingredients ... Let set overnight, remove and peel off foil. Cut and store in cold cut keeper. For a softer fudge, add to recipe 1 stick of butter.
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