Pumpkin Fudge
Total Time
45 mins
Prep Time
45 mins
Rating
3 out of 5 stars
(1)
Ingredients
64 pieces
- 2 cups (400g) granulated sugar
- 1 cup (220g) light brown sugar
- ¾ cup (170.25g) unsalted butter
- ⅔ cup (170.67ml) evaporated milk, (5-ounce)
- ½ cup (122.5g) canned pumpkin
- 2 teaspoons pumpkin pie spice
- 2 cups (360g) white chocolate chips
- 7 ounces (198.45g) marshmallow creme
- 1 cup (99g) chopped pecans
- 1½ teaspoons vanilla extract
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Preparation
Step 1
1. Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.
Step 2
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.
Step 3
3. Quickly stir in the white chocolate chips, marshmallow creme, pecans, and vanilla extract. Stir vigorously 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.
Step 4
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Chef's notes
The pecans in the recipe are optional – if you are allergic or don’t like them you can leave them out, but I really like the contrast in texture they provide, as well as the flavor. If you don’t have pecans, walnuts would also be a great substitute.
I still have a few seasonal fudge flavors up my sleeve for the holidays, so be sure to stay tuned! Do you have any favorite varieties, or ones you’d like to see?
