Shirley Parker


its that time of year. my nickname is candymaker

pinch tips: Parchment Paper Vs Wax Paper



10 Min


20 Min


1 ingredients 3 cups sugar 3/4 cup melted butter 2/3 cup evaporated milk 1/2 cup canned pumpkin 2 tablespoons corn syrup 1 teaspoon pumpkin pie spice 1 (12-ounce) package white chocolate morsels 1 (7-ounce) jar marshmallow crème 1 cup chopped pecans
sorry it should say 1/2 cup pumpkin puree

Directions Step-By-Step

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

About this Recipe

Course/Dish: Candies
Other Tag: Quick & Easy
Hashtags: #fudge, #pumpkin