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 Pumpkin Fudge

 

Fall dessert treat...
 

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

 

 

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