Pumpkin Fudge

Last week we had our September Relief Society activity and, since I’m in charge of those activities, I thought it would be fun to have a pumpkin taster’s table for refreshments.  One of the perks of planning activities is being able to try out new recipes on the guinea pigs at church my fellow Relief Society sisters.  And, of course, I headed to Pinterest for some inspiration.  So glad I did….this fudge is yummy and has great texture.

3 cups granulated white sugar
3/4 cup melted salted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbsp. light corn syrup
1 tsp. pumpkin pie spice
One 12-ounce package white chocolate morsels or vanilla candy melts*
One 7-ounce jar marshmallow crème
1 cup chopped pecans, toasted (optional)
1 teaspoon vanilla extract

1. Line a 9×13-inch square pan with aluminum foil, leaving enough on the ends to allow you to lift the fudge out later. Spray with nonstick cooking spray.
2. Stir together sugar, butter, evaporated milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat.  Stir constantly while you cook the mixture until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches this temperature, remove it from heat.  Immediately stir in the white chocolate, marshmallow creme, nuts (if using), and vanilla.  Stir until smooth.
4. Pour into the prepared pan. Let stand at room temp for 2 hours.  Then carefully lift the fudge out by the foil “handles” and cut into squares.

*I prefer the vanilla candy melts.  Mine are Guittard brand.

Source:  Recipe Girl


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