I’m going to get everyone prepared for the holidays early, or late depending on how much you bake for the holiday season. Today we have Pumpkin Fudge on the recipe menu.
What is a better way to say Thanksgiving than to say it with a pumpkin fudge sweet? I guess a better way would be to say it with a million bucks, but I don’t exactly have that in the pantry! Anyhoo, enjoy this fun-to-make recipe!
Ingredients:
- 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 crème
- 1 cup chopped pecans, toasted
- 1 teaspoon vanilla extract
What’s Next:
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 C (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 recipe makes about 3 pounds.
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thank you so very much for the fudge recipes, i am very excited , in trying you candys, it is very nice of you shareing this with everyone. thanks again, and have a great day mable
This recipe looks awesome; I’m going to give it a go myself. I’ve never had pumpkin fudge before…I have consumed plenty of peanut butter fudge in the past, and that has always been my favorite, but I think this might even surpass that!