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.
When you line your baking pan with foil, roll out more than you need so you can roll up the edges and make some handles on the sides. This will make it easier to lift out the fudge when it has cooled.
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 Tbls butter
2/3 cup evaporated milk
2 1/2 cups sugar (white)
1 cup white chocolate chips
3/4 cup canned pumpkin (puree)
1 tsp pumpkin pie spice
7 ounces marshmallow creme
1 tsp vanilla extract
3/4 cup chopped pecans (optional)
Candy Thermometer
Preparation:
Line foil into a 9 x 9 inch pan going up the sides
In a Three quart non stick pot, heat sugar and milk over medium heat.
Slowly bring to a boil, stir frequently with a wood spoon.
Mix in pumpkin and pumpkin pie spice; heat back to a boil.
Stir in butter and marshmallow
Bring to a boil.
Stir frequently while cooking until temperature reaches 234 degrees F. About 18 minutes or longer.
Remove pot from heat, add vanilla extract, pecans (optional) and white chocolate chips
Stir until mixed thouroughly and the chips are melted.
Spray foil in pan with cooking spray
Pour mixture into foil lined pan.
Cool pan on wire rack
Remove foil and fudge out from pan, and cut into bite sized squares.
