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!
serves3 pounds of fudge
prep time20 Min
cook time10 Min
canned pure (unsweetened) pumpkin
light corn syrup
pumpkin pie spice
1 12 oz
white chocolate chips
1 7 oz
jar marshmallow creme
chopped pecans, toasted (optional)
How To Make
Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.
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.
Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.
Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Store tightly wrapped in refrigerator for up to 2 weeks.
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