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 inย 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 234ยฐ 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 crรจme
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 234ยฐ (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.
