Pumpkin Pie Fudge Recipe

We’re breaking away from the traditional chocolate and peanut butter for October to bring you a seasonal fudge you’ll want to make all year long. Make this recipe a little more decorative by using autumn-themed cookie cutters or just stick to the classic squares when serving.

Li'l Pumpkin Gourd Candy Dish | Meadowbrook Gourds | Sturbridge Yankee Workshop

What You’ll Need:

  • 9×9 inch pan; cooking spray; 3-quart saucepan; candy thermometer
  • 2/3 cup evaporated milk
  • 2½ cups granulated sugar
  • 3/4 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup white chocolate chips
  • 7 ounces marshmallow creme
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract

Directions:

  1. Spray or butter a 9×9 inch pan and set aside.
  2. In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  3. Mix in pumpkin puree, cinnamon and pumpkin pie spice and bring back to a boil.
  4. Cook while stirring constantly for about 18 minutes, or until the temperature reaches 230°F. Remove saucepan from the heat and allow to cool slightly, for about 2 to 3 minutes.
  5. Pour the white chocolate chips into a large bowl and pour the fudge mixture over the white chocolate chips. Let stand for about 5 minutes to allow the white chocolate to soften; stir until smooth.
  6. Mix in marshmallow creme, butter and vanilla until butter is melted and mixture is smooth. Pour into prepared 9×9 inch pan.
  7. Cool completely before removing from pan; cut into squares and store in a cool, dry place.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tags: , , ,

Leave a Reply