Pumpkin Fudge
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3 reviews
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Pumpkin Fudge
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Homemade fudge that's perfect for fall
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Ingredients
- 2 cups granulated sugar
- 1 cup light brown sugar
- ¾ cup butter unsalted
- ⅔ cup evaporated milk (5-ounce)
- ½ cup pumpkin canned
- 2 teaspoons pumpkin pie spice
- 2 cups white chocolate chips
- 7 ounces marshmallow creme
- 1 cup pecans chopped
- 1½ teaspoons vanilla extract
Instructions
- 1. Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.
- 2. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F.
- 3. Quickly stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract. Stir vigoriously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces.
Nutrition Information
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Calories
112kcal
(6%)
Carbohydrates
16g
(5%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
7mg
(2%)
Sodium
9mg
(0%)
Potassium
40mg
(1%)
Sugar
15g
(30%)
Vitamin A
375IU
(8%)
Vitamin C
0.2mg
(0%)
Calcium
24mg
(2%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 64pieces (about 3 pounds)
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 16g | 5% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 9mg | 0% |
| Potassium | 40mg | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
3
3 reviews
Average
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