Pumpkin Fudge

(from saymyname’s recipe box)

~5 dozen squares

Source: Gooseberry Patch Flavors of Fall

Categories: Candy, Dessert, Fall, Pumpkin

Ingredients

  • 2 cups sugar
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter
  • 2/3 cup evaporated milk
  • 1/2 cup canned pumpkin
  • 1 1/2-2 teaspoons pumpkin pie spice
  • 1 (12 ounce) packages white chocolate chips
  • 1 (7 ounce) jars marshmallow creme
  • 1 cup chopped pecans
  • 1 1/2 teaspoons vanilla extract

Directions

  1. In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.

  2. Continue heating until mixture begins to boil, stirring constantly.

  3. Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees). Remove pan from heat; stir in chocolate chips until melted.

  4. Add in remaining ingredients; stir to mix well.

  5. Pour into a buttered 13×9 inch baking pan; cool to room temperature.

  6. Cut into squares; stor in the refrigerator in an air-tight container.

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