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Made this for Thanksgiving and it was a big hit.
Prepare pan: 13 x 9 baking pan lined with foil.
1. Add sugar, brown sugar, butter, evaporated milk, pumpkin and pumpkin spice to a heavy saucepan over medium heat.
2. Stir constantly till 234ºF soft ball stage is reached on a candy thermometer (this will take up to 1 hour).
3. Quickly add morsels, creme, nuts and vanilla.
4. Stir at least one minute or till morsels and creme are melted.
5. Pour immediately into the prepared pan.
6. Cool on a wire rack till completely cool.
7. Cover tightly and refrigerate overnight.
8. Remove from the pan by lifting out with the foil and remove the foil.
9. Cut into 1″ squares.
Yields 3 pounds of fudge.
Succulent pulled pork tostadas topped with spicy yet sweet chipotle caramelized onions.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!