pumpkin fudge
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!
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
3 pounds of fudge
Ingredients
- 3 cups white sugar
- 3/4 cup butter, melted
- 2/3 cup evaporated milk
- 1/2 cup canned pure (unsweetened) pumpkin
- 2 tablespoons light corn syrup
- 1 teaspoon pumpkin pie spice
- 1 12 ounces white chocolate chips
- 1 7 ounces jar marshmallow creme
- 1 cup chopped pecans, toasted (optional)
- 1 teaspoon vanilla extract
How To Make pumpkin fudge
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Step 1Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.
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Step 2Stir 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.
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Step 3Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.
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Step 4Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
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Step 5Store tightly wrapped in refrigerator for up to 2 weeks.
- 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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