Pilgrim Fudge

(from saymyname’s recipe box)

3 1/2 lb.

Source: Gooseberry Patch

Categories: Candy, Dessert

Ingredients

  • 3 cups sugar
  • 3/4 cup butter
  • 2/3 cup evaporated milk
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 (7 ounce) jar marshmallow creme
  • 1 teaspoon vanilla extract
  • 2 cups chocolate chips

Directions

  1. Combine the first 7 ingredients in a saucepan; bring to a boil, stirring constantly.

  2. Lower heat; boil over medium heat until mixture reaches the soft-boil stage (234°-243°) on a candy thermometer.

  3. Remove pan from heat; stir in marshmallow creme and vanilla.

  4. Fold in chips; blend well.

  5. Spread mixture out in a buttered 13×9 inch pan; cool.

  6. Cut into squares; store in an airtight container in the refrigerator.

Email to a friend | Print this recipe | Back