Fudge, in any form or flavor, is pretty damn great. Add a fall flavor like pumpkin to it and you’ve got a treat that’s worth talking about. This pumpkin fudge is almost certainly not healthy for you on account of the sugar and fat, but it’s certainly a crowd pleaser. Eat in moderation (if you can)!
Pumpkin Fudge
Source: Southern Living
Makes: 3 pounds
Prep: 10 minutes
Cook: 15 minutes
Stand: 2 hours
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.
INGREDIENTS
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
DIRECTIONS
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.
Remove the pan from the heat; stir in the remaining ingredients until well blended. Pour mixture into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool. Cut pumpkin fudge into squares and enjoy. Store leftover pumpkin fudge (if there is any) in a sealed container.
