pumpkin fudge
This is my first time trying to make pumpkin fudge. Saw it at the beach and had to try a sample. We will see how this works. Basically took my chocolate fudge recipe, and tweeked it. Also, if you do not have pumpkin pie spice, use equal parts, ground clove, nutmeg, ginger and cinnamon (1/2 tsp each)
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yield
serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For pumpkin fudge
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2 cgranulated sugar
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1 cpacked light brown sugar
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1 1/2 stickbutter or margarine
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5 ozcan evaporated milk
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1/2 c100% pure pumpkin
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1 Tbsppumpkin pie spice
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12 ozpackage white choc chips
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1 cpecans (chopped) optional
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1 Tbsppure vanilla
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1 jar 7 oz jarmarshmallow cream
How To Make pumpkin fudge
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1Line 13 x 9-inch baking pan with foil.
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2Mix sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a rolling boil over medium heat, stirring constantly. Continue to boil, stirring constantly, for 10 to 12 minutes, until candy thermometer reaches 234° to 240º F (soft-ball stage). This is important!! Use a candy thermometer to reach the correct temperature or this will never set.
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3Stir in white chocolate chips, marshmallow cream, nuts and vanilla extract. Stir constantly for 1 minute or until chips are melted.
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4Pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. Makes about 3 pounds.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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