Pumpkin Fudge
User Reviews
4.6
15 reviews
Excellent
Pumpkin Fudge
Report
This Pumpkin Fudge is rich, creamy and perfect for fall. I love the texture and the pumpkin spice flavor in this fudge. Marshmallow creme makes this fudge super soft and tender.
Share:
Ingredients
- 3/4 /4 cup butter
- 2 cups sugar
- ¾ cup firmly packed brown sugar
- 2/3 /3 cup evaporated milk
- 1/2 /2 cup canned pumpkin
- 1½ to 2 to 2 teaspoons pumpkin pie spice (depending on how much spice you like)
- 1 (11 ounce) package white chocolate chips
- 1 (7 ounce) jar marshmallow creme
- 1 cup Chopped Pecans
- 1 1/2 /2 teaspoons vanilla extract
Instructions
- In a heavy saucepan, combine the first 6 ingredients (butter, sugar, brown sugar, evaporated milk, pumpkin, pumpkin pie spice); cook mixture over medium heat.
- Bring mixture begins to a boil, stirring constantly. Boil mixture until candy thermometer reaches soft-ball stage (234-243 degrees). It's best to use a candy thermometer but if you don't have one you can boil the mixture until it gets foamy and once it's foamy boil for an additional 4-6 minutes.
- Remove pan from heat; stir in chocolate chips until melted. It's important to remove it from the heat so that the chips don't get overheated and turn grainy.
- Add the marshmallow cream, pecans, and vanilla and stir to combine well.
- Pour into a buttered 13x9 inch baking pan; cool to room temperature.
- Cut into squares; store in the refrigerator in an air-tight container. I like eating it at room temperature.
Notes
- Source: Food.com
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
Other Recipes
You'll Also Love
Brownie Pumpkin Cheesecake With Chocolate Fudge Sauce
North American, American, Canadian
5.0
(9 reviews)
