1. Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
2.Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
3. Bring to a full rolling boil on medium heat; stirring constantly.
4. Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
5. Remove from heat.
Posted By: chubbyalaskagriz
Nov 15 # 7 of 22
Gawd this sounds INCREDIBLE!
Posted By: jglass
Nov 15 # 8 of 22
I had printed them the cheesecake fudge recipe you posted and he def wants it but they are asking for a pumpkin cheesecake fudge recipe and I just cannot find one. Lots of pumpkin cheesecake but no pumpkin cheesecake fudge. I think Ill give that cheesecake fudge a try myself. Thank you for the help.
Posted By: chubbyalaskagriz
Nov 15 # 9 of 22
I'm trying Dianne's Pumpkin Fudge recipe for sure!
This holiday season I want to try many new things.
I make a foo-foo candy/cookie platter each year to give out to all sorts of folks, and in addition to some annual traditional items like pecan diamonds, raspberry-truffle bars, rum balls, stained glass candy, fudge-dipt coconut macaroons, various truffles, cashew/caramel/chocolate bear-claws, etc. this year so far I have a couple new things to try out on it- this fudge will be a delicious addition, I'm sure!
Posted By: dianncy64
Nov 15 # 10 of 22
I am so determined to find this recipe but.... this one is Pumpkin Bars with Cream Cheese Topping ~ is it close??
Ingredients:
***BARS***
2 cups flour
1 1/2 cup sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cloves
4 eggs, beaten
1 can (16 oz. size) pumpkin puree
1 cup oil (canola or vegetable)
***CREAM CHEESE TOPPING***
3 ounces cream cheese, softened
1/4 cup margarine or butter, softened
1 teaspoon vanilla
2 1/4 cups powdered sugar
Turn this recipe into a puzzle! [click]
Directions:
Heat oven to 350. Combine flour, sugar, baking powder, cinnamon, soda, salt and cloves. Stir in eggs, pumpkin, and oil until thoroughly combined.
Spread batter into an ungreased 15x10" pan. (A 9x13 pan also works; the bars come out a little thicker). Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
To make the topping, beat together cream cheese, margarine and vanilla until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Add enough remaining sugar until topping reaches a spreadable consistency.
Frost the bars with topping, cover and store in the refrigerator.
This recipe from CDKitchen for Pumpkin Bars With Cream Cheese Topping
