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Nutritional Info
  • Servings Per Recipe: 81
  • Amount Per Serving
  • Calories: 61.5
  • Total Fat: 2.7 g
  • Cholesterol: 4.6 mg
  • Sodium: 22.3 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.4 g

View full nutritional breakdown of Take 2: Pumpkin Pie Fudge, adapted from a Southern Living recipe calories by ingredient
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Take 2: Pumpkin Pie Fudge, adapted from a Southern Living recipe

Submitted by: RCTAMU

Introduction

A riff on a previously published recipe, using Splenda Blend for Baking A riff on a previously published recipe, using Splenda Blend for Baking
Number of Servings: 81

Ingredients

    Granulated Sugar, 1 1/2 cup
    Splenda Blend for Baking, 3/4 cup
    Milk, canned, evaporated, nonfat, 2/3 cup
    Butter, salted, 3/4 cup
    Pumpkin, cooked, 1 cup, Canned
    Light Corn Syrup, 2 tbsp
    *Pumpkin Pie spice, 2.5 tsp
    Nestle's White Chips, 12 oz bag
    Marshmallow creme, 7 oz jar
    Walnuts, 1/3 cup
    Vanilla Extract, 1 tsp (remove)

Directions

Stir together sugar and butter, melt. Add rest through pumpkin pie spice. Cook over medium flame, stirring constantly, until cany thermometer reads 234 soft ball stage.

Remove from heat, add white chocolate chips, marshmallow creme, vanilla. If desired, stir in nuts or place on top and gently push into fudge.



Number of Servings: 81

Recipe submitted by SparkPeople user RCTAMU.





TAGS:  Desserts |

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