Monday, October 10, 2011

Pumpkin Fudge

I made the most delicious fall treat I have come across yet. Pumpkin Fudge. It's amazingly rich and an incredible balance of sweet and flavor all mixed together. Here's the recipe which I found on the website listed above, from Enjoy!!!

First, line a square pan (either 8x8 or 9x9) with aluminum foil and spray with nonstick spray. 

Next, stir together the following ingredients in a saucepan over medium/high heat, stirring constantly until a candy thermometer registers 234° (soft ball stage).

  • 3 cups granulated white sugar
  • 3/4 cup melted salted butter
  • 2/3 cup evaporated milk
  • ½ cup canned pure (unsweetened) pumpkin 
  • 2 Tablespoons light corn syrup
  • 1 teaspoon pumpkin pie spice

Once the pumpkin mixture reaches 234°, remove from heat and quickly add in the remaining ingredients until everything is well blended:
  • One 12-ounce package white chocolate morsels (chips)
  • One (7-ounce) jar marshmallow crème
  • 1 cup chopped pecans, toasted (optional - I didn't use these)
  • 1 teaspoon vanilla extract

Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
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