Also, if you do not have pumpkin pie spice, use equal parts, ground clove, nutmeg, ginger and cinnamon (1/2 tsp each)
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2 cgranulated sugar
1 cpacked light brown sugar
1 1/2 stickbutter or margarine
5 ozcan evaporated milk
1/2 c100% pure pumpkin
1 Tbsppumpkin pie spice
12 ozpackage white choc chips
1 cpecans (chopped) optional
1 Tbsppure vanilla
1 jar 7 oz jar(s)marshmallow cream
How to Make Pumpkin fudge
- Line 13 x 9-inch baking pan with foil.
- Mix 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.
- Stir in white chocolate chips, marshmallow cream, nuts and vanilla extract. Stir constantly for 1 minute or until chips are melted.
- Pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. Makes about 3 pounds.