Pumpkin Spice Fudge

Lori Fleming


I made this for a Thanksgiving dessert. It is very rich and has a wonderful flavor. Everyone in my family loved it.

pinch tips: Parchment Paper Vs Wax Paper




Stove Top


2 c
1 c
brown sugar, packed
3/4 c
butter (no substitutions)
2/3 c
evaporated milk
1/2 c
pumpkin puree
1 1/2 tsp
pumpkin pie spice
12 oz
package white chocolate chips
7 oz
jar marshmallow cream
1 c
chopped pecans or macadamia nuts
1 1/2 tsp
vanilla extract

Directions Step-By-Step

Butter a 9x13 baking dish
Combine the first 6 ingredients in a heavy saucepan: cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly. Boil until a candy thermometer reaches the soft-ball stage (234-243 degrees). Remove from heat, stir in the white chips until they are all melted and mixture is smooth.
Add the remaining ingredients, mix well. Pour into prepared pan and cool to room temperature.
Cut into squares, store refrigerated in an air-tight container.
Note: The total boiling time is around 30 minutes.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American