Pumpkin Fudge
My favorite sweet and creamy Fall treat! Wrap individually for gift giving.
Servings: 3 lbs.
Ingredients
- 3 c. granulated sugar
- 3/4 c. salted butter melted
- 2/3 c. evaporated milk
- 1/2 c. 100% pure pumpkin
- 2 T. light corn syrup
- 1 tsp. pumpkin pie spice
- 1 (12 oz.) pkg. white chocolate chips
- 1 (7 oz.) jar marshmallow crème
- 1 c. chopped pecans optional
- 1 tsp. vanilla extract
Instructions
- Line a 9-inch square pan with aluminum foil. Spray with nonstick spray. In a 3 1/2-quart saucepan over medium-high heat, stir together sugar, butter, milk, pumpkin and pumpkin pie spice, 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 crème, pecans and vanilla until well blended. Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares and enjoy!
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