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Pumpkin Pecan Fudge
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Pumpkin Pecan Fudge

2 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3/4 cup toasted pecans
3 cups sifted powdered sugar
8 squares Baker’s White Chocolate Baking Squares, divided
1/2 cup margarine, divided
1/3 cup water
1 pkg Jell-O Limited Edition Pumpkin Spice Pudding and Pie Filling
3/4 tsp nutmeg
1 tsp vanilla
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Let's Make It
1
Preheat oven to 300°F. Spread pecans on small pan. Bake 4 minutes. Set aside to cool.
2
Sift 3 cups of powdered sugar. Chop baking squares into small pieces. Microwave 4 of the white chocolate squares, 6 Tbsp. of margarine and water in large microwavable bowl on high for 2 minutes or until they are melted. Add dry pumpkin pudding mix. Stir until well blended. Add powdered sugar, 1 cup at a time. Stirring until blended after each addition. Microwave remaining chocolate and margarine 1 1/2 minutes or until melted. Stir until smooth then add to the pumpkin mix. Stir in toasted pecans, nutmeg and vanilla.
3
Spread into a 8x8x2 wax paper lined pan. Refrigerate 2 hours. Cut into 2 inch squares.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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