Wednesday, October 16, 2013

Pumpkin Fudge


It is that time of year again when everything from coffee to salad dressings is in some way, shape or form re-created with a pumpkin flavor or a Halloween theme.  

I personally LOVE pumpkin and like to pretend that even if the recipe called for 2.5 cups of sugar it is still good for me because pumpkin was included and somewhere along the way I feel certain someone told me it was a super food.

Now that "someone" could have been imaginary but I am going to go with it!

In my taste testing to make sure that I have sampled just about every type of fudge out there, a friend of mine and I decided to give this one a shot....after all it's "health"!

Pumpkin Fudge

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 oz.) package white chocolate morsels
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans (toasted)
1 teaspoon vanilla extract

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 degrees (soft-ball stage)
or for about 12 minutes.

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
This was a magical day of fudge-making (that sounds awful...scratch that). We ended up with three flavors of fudge and the pumpkin was delicious among deliciousness!!!
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