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Results 1 - 10 of 12 for pumpkin pie 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

In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring ... temperature; cut into squares. Store tightly wrapped in refrigerator. Yields 3 pounds.

In heavy saucepan, combine sugar, butter, milk, pumpkin spice. Bring to ... until blended. Quickly pour into greased 9"x13" pan. Cool at room temperature.

Butter and grease ... sugar, milk, syrup, pumpkin and salt. Bring ... Stir in pumpkin pie spice, vanilla, butter ... pour into greased pan. When firm, cut.

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, sweet potatoes and spices. Bring to a boil, stirring constantly. Continue boiling over medium heat, ...

In a heavy ... sugar, butter, milk, pumpkin, and spice; ... temperature; cut into squares. Store tightly wrapped in refrigerator. Yield: 3 pounds of candy.

In 3 quart ... milk, corn syrup, pumpkin and salt; bring ... Stir in pumpkin pie spice, vanilla, butter ... inch pan. When firm, cut into about 36 squares.

Cook together sugar, pumpkin, cornstarch, spice ... and cool. Beat until creamy. Pour into a buttered plate and cut into small squares when nearly cool.

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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