Creamy Pumpkin Pie Fudge

By Connie Deitz
@Riven

The holidays were coming quickly this past year. Every Christmas I try to make a "Goodie" to suit the taste buds of everyone on my list of gift giving. I made a few recipes that called for using canned pumpkin. I had a little of the pumpkin left and didn't want to waste it, so I made up a batch of this amazing pumpkin fudge. I tried it on my Niece before I served it as part of my gift giving. I had her close her eyes and bite. "Wow, that's good!" She uttered, "It has a familiar taste. I love it! Best Fudge Ever!" She remarked. Then devoured 4 more pieces and begged for her very own plateful.

Rating:

☆☆☆☆☆ 0 votes

Comments:

3 Comments

Serves:

makes about 2 pounds

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

3/4 c: butter
3 c: sugar
2/3 c: evaporated milk
1/2 c: solid canned pumpkin (puree)
2 Tbsp: light karo syrup
1 1/2 tsp: pumpkin pie spices
12 oz bag(s): vanilla or white chocolate chips
1 (7oz) jar(s): marshmallow cream
1 c: chopped pecans

How to Make Creamy Pumpkin Pie Fudge

Step-by-Step

1Butter a 9x9" baking dish and set aside.
2In a large 3 quart saucepan melt the butter on medium heat. Add the evaporated milk, sugar, pumpkin, Karo syrup and the pumpkin Pie spice.
3Cook on medium heat, stirring constantly until a full rolling boil. Continue stirring as the mixture boils until temperature reaches 234 degrees, about 8-10 minutes. Check with a candy thermometer. Once it reaches 234 degrees, remove from heat.
4Quickly add the vanilla chips and the marshmallow cream. Stir to combine well and melt the chips. At this point you can add a few drops of orange food coloring to get the color of a pumpkin pie. When the chips have melted, fold in the chopped pecans.
5Pour the mixture into the buttered dish. Let it set 2-3 hours until firm, or refrigerate for 1 hour and cut into 1" sized pieces. (Enjoy)