Friday, September 30, 2011

Pumpkin Fudge - who knew!

I just made this today and it turned out so delicious that I added it to my shop as soon a I had a bite. Soooo yummy!


  • 3 cups sugar
  • 3/4 cup melted butter
  • 2/3 cup evaporated milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons corn syrup
  • 1 teaspoon pumpkin pie spice
  • (12-ounce) package white chocolate morsels
  • (7-ounce) jar marshmallow crème
  • 1 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract


  • Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
  • Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

    Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

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