Pumpkin Fudge

1
Jeanine B

By
@caly603

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
3 pounds of fudge
Prep:
20 Min
Cook:
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

How to Make Pumpkin Fudge

Step-by-Step

  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.

Printable Recipe Card

About Pumpkin Fudge

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy



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