Pumpkin Fudge

★★★★★ 1 Review
caly603 avatar
By Jeanine B
from Sumner, WA

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!

serves 3 pounds of fudge
prep time 20 Min
cook time 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
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How To Make

  • 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.
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