Pumpkin Fudge
Print recipe
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Meal type | Dessert |
| Source | Southern Living |
Ingredients
- 3 cups sugar (21 ounces)
- 3/4 cups melted butter
- 2/3 cups evaporated milk
- 1/2 cup canned pumpkin
- 2 tablespoons corn syrup
- 1 teaspoon pumpkin pie spice
- 1 (12 ounces) package white chocolate morsels
- 1 (7 ounce) jar marshmallow creme
- 1 cup chopped pecans, toasted
- 1 teaspoon vanilla extract
Directions
| 1. | |
| Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes. | |
| 2. | |
| Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares. | |
Note
Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.