I’m going to get everyone prepared for the holidays early, or late depending on how much you bake for the holiday season.Â Today we have Pumpkin Fudge on the recipe menu.Â
What is a better way to say Thanksgiving than to say it with a pumpkin fudge sweet?Â I guess a better way would be to say it with a million bucks, but I don’t exactly have that in the pantry!Â Anyhoo, enjoy this fun-to-make recipe!
- 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
- 1 (12-ounce) package white chocolate morsels
- 1 (7-ounce) jar marshmallow crÃ¨me
- 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 F or 112 CÂ (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.
This recipeÂ makes about 3 pounds.