Pumpkin Spice Fudge

Lori Fleming

By
@NursyLori

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


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Serves:

60

Method:

Stove Top

Ingredients

2 c
sugar
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

1
Butter a 9x13 baking dish
2
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.
3
Add the remaining ingredients, mix well. Pour into prepared pan and cool to room temperature.
4
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