Pumpkin Fudge

Jeanine B

By
@caly603

Want a sweet treat that'll give you a taste of fall? Try this down home recipe- see if you can stop at one piece!


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Comments:

Serves:

3 pounds of fudge

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

3 c
white sugar
3/4 c
butter, melted
2/3 c
evaporated milk
1/2 c
canned pure (unsweetened) pumpkin
2 Tbsp
light corn syrup
1 tsp
pumpkin pie spice
1 12 oz
white chocolate chips
1 7 oz
jar marshmallow creme
1 c
chopped pecans, toasted (optional)
1 tsp
vanilla extract

Directions Step-By-Step

1
Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.
2
Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3
Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.
4
Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
5
Store tightly wrapped in refrigerator for up to 2 weeks.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy