DeSoto Magazine – Southern Girl Afield - Ann Yungmeyer

For Cream Cheese Topping:
COMBINE 4 ounces softened light
cream cheese (Neufchâtel), 1/4 cup
granulated sugar and 1 tablespoon
milk in small mixer bowl until
thoroughly blended.
Spiced Pumpkin Fudge
Makes about 3 pounds
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup butter or margarine
2/3 cup (5 fluid-ounce can) Nestlé
Carnation Evaporated Milk
1/2 cup Libby’s 100% Pure Pumpkin
2 teaspoons pumpkin pie spice
2 cups (12-ounce package) Nestlé Toll
House Premier White Morsels
1 jar (7 ounces) marshmallow crème
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
LINE 13 x 9-inch baking pan with foil.
COMBINE sugar, brown sugar,
butter, evaporated milk, pumpkin and
spice in medium, heavy-duty
saucepan. Bring to a full rolling boil
over medium heat, stirring constantly.
Boil, stirring constantly, for 10 to 12
minutes or until candy thermometer
reaches 234° to 240° (soft-ball stage).
QUICKLY STIR in morsels,
marshmallow crème, nuts and vanilla
extract. Stir vigorously for 1 minute or
until morsels are melted. Immediately
pour into prepared pan. Let stand on
wire rack for 2 hours or until
completely cooled. Refrigerate tightly
covered. To cut, lift from pan; remove
foil. Cut into 1-inch pieces. Makes 48
servings, 2 pieces each.
56 DeSoto