pumpkin fudge
This is my first time trying to make pumpkin fudge. Saw it at the beach and had to try a sample. We will see how this works. Basically took my chocolate fudge recipe, and tweeked it. Also, if you do not have pumpkin pie spice, use equal parts, ground clove, nutmeg, ginger and cinnamon (1/2 tsp each)
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
makes 3lbs
Ingredients
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 1 1/2 sticks butter or margarine
- 5 ounces can evaporated milk
- 1/2 cup 100% pure pumpkin
- 1 tablespoon pumpkin pie spice
- 12 ounces package white choc chips
- 1 cup pecans (chopped) optional
- 1 tablespoon pure vanilla
- 1 jar 7 oz jars marshmallow cream
How To Make pumpkin fudge
-
Step 1Line 13 x 9-inch baking pan with foil.
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Step 2Mix sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a rolling boil over medium heat, stirring constantly. Continue to boil, stirring constantly, for 10 to 12 minutes, until candy thermometer reaches 234° to 240º F (soft-ball stage). This is important!! Use a candy thermometer to reach the correct temperature or this will never set.
-
Step 3Stir in white chocolate chips, marshmallow cream, nuts and vanilla extract. Stir constantly for 1 minute or until chips are melted.
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Step 4Pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. Makes about 3 pounds.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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