PUMPKIN FUDGE
www.RecipeGirl.com
3 cups granulated sugar
¾ cup melted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbs corn syrup
1 tsp pumpkin pie spice
12 oz package white chocolate morsels
7 oz jar marshmallow crème
1 cup chopped pecans, toasted (optional)
1 tsp vanilla extract
1. Line 9″ square pan with aluminum foil. Spray with nonstick spray.
2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.
4. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Yield: About 3 pounds
Recipe Source: Southern Living
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
12 Comments
This fudge sounds amazing! I might just add it to my seasonal list this year!
[Reply]
Pumpkin fudge sound so good! I really need to pick up a candy thermometer.
[Reply]
Pumpkin fudge sounds delicious!
[Reply]
I saw this at FoodGawker and I think I stopped breathing! I love all things pumpkin and this fudge looks amazing! Thanks for sharing!
[Reply]
Just this year, I’ve started baking with pumpkin (never really got excited about it before), and now I can’t get enough! This looks like a perfect new way to try it out. Thanks for sharing!
[Reply]
This look so decadent and delicious! I made chocolate fudge today, and can’t wait to make some Pumpkin Fudge.
[Reply]
Wow!! I can’t imagine anything better than pumpkin fudge!!
[Reply]
Mr Mimi and I sampled some pumpkin fudge at Costco a few weeks back. He wanted to but some, but not as much as you have to buy at Costco. I was hoping to find a recipe to make it for him. Thanks for the recipe.
Mimi
[Reply]
I made this for my husband’s office Thanksgiving lunch party today. It was sooo yummy! The only thing is that it’s insanely sugary/sweet. The consistency wasn’t quite as “hard” as I would like fudge to be, that could be because I don’t own a candy thermometer and used a meat thermometer, not sure. I would like to try lessening the amount of sugar or corn syrup next time because you can only stand to eat a teeny square of it. The pumpkin flavor is excellent for fudge and a nice break from the usual flavors. Thanks for the wonderful recipe, it’s so great for the season! I cannot say enough how much I, my husband, and his coworkers loved the flavor! Excellent treat!
[Reply]
Hey just sent this recipe to a friend of mine.
[Reply]
I made this substituting half the sugar with Splenda. I really like it! I would agree it is not a “hard” fudge it is softer than most I have made.
[Reply]
We made this for Thanksgiving and want to make it again… Maybe for Christmas! Thanks for the inspiration!
http://lindseyis.blogspot.com/2009/11/pumpkin-fudge.html
We had a little left, so we put it into cookies instead of chocolate chips!
http://lindseyis.blogspot.com/2009/12/pumpkin-spice-cookies.html
[Reply]