This Pumpkin Fudge Recipe is a nice change from regular fudge. It has a wonderful pumpkin pie flavor and a nice orange color.
It's important to follow the directions closely in order to get the fudge to set right.
You will be adding the ingredients in steps, each time bringing the mixture back to a boil. It is a good idea to use a candy thermometer for monitoring the temperature for the final boil.
Pumpkin Fudge
Ingredients:
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
3/4 cup chopped pecans (optional)
Candy Thermometer
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Preparation:
Line a 9x9 inch pan with aluminum foil
In a 3 quart pot, heat milk and sugar over medium heat.
Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil.
Stir in marshmallow creme and butter.
Bring to a rolling boil.
Cook, stirring occasionally, until temperature reaches 234 degrees F. About 18 minutes or longer.
Remove from heat, and add white chocolate chips, vanilla extract and pecans (optional).
Stir until creamy and all chips are melted.
Spray foil in pan with cooking spray
Pour into prepared pan.
Cool pan on wire rack
Remove foil and fudge from pan, and cut into squares.
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