Chocolate fudge…
Peanut butter fudge…
Peppermint fudge…
Pecan fudge…
Pumpkin fudge…  wait… what?

Yes, you read correctly!  PUMPKIN FUDGE!

At first I was skeptical of this recipe.  But, after one bite of this fudge I found myself saying, “where have you been all my life!?”
Fudge is sometimes tricky to make.  If you don’t work quick enough, the fudge can turn out grainy and dry.  That’s no bueno.  What you want is creamy, dreamy fudge that melts like butter on your tongue.
Two things are key:
1.  Before cooking the ingredients, make sure you have your marshmallow cream and chocolate ready to pour in quickly.
2.  Make sure you cook the ingredients over medium heat to 234 degrees.  Don’t go by time- USE A THERMOMETER.

Try it.  You will love it!

Pumpkin Fudge

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

1.  Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.
2. Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.
4. Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Recipe Source:  Southern Living 
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