Pumpkin Fudge

LMillerRN's Note:

From Southern Living.

• Total Time: 2 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs 15 mins

Ingredients:

Yield: 3 pounds

• 3 cups sugar
• ¾ cup melted butter
• 2⁄3; cup evaporated milk
• ½ cup canned pumpkin
• 2 tablespoons corn syrup
• 1 teaspoon pumpkin pie spice
• 1 (12 ounce) package white chocolate chips
• 1 (7 ounce) jar marshmallow creme
• 1 cup chopped pecans , toasted
• 1 teaspoon vanilla extract

Directions:

1. 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.
2. 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.

Reviews

[Queen Dana]

This is amazing fudge... and I've eaten a lot of fudge! The fudge was a little on the soft side for me but is otherwise perfect. Thanks for the recipe. I will be making this again.

[Sydney Mike]

ABSOLUTELY WONDERFUL FUDGE, THIS! I really enjoyed the use of the marshmallow creme & toasted nuts ~ Really made this something special, in my book, as did the chips, of course! I'm a real chocoholic, but this kind of fudge might just be enough to get me to change my . . . NO, no way! Can't do that! Will just have to indulge them BOTH! Thanks for sharing the recipe for this great fudge! [Tagged, made &reviewed in Zaar Cookbook tag]

[Dave95]

This is a great recipe. This is the first time I made fudge and this recipe is a "keeper." Very easy to make and very hard to keep for a long time. I put it in a 9x13 pan and it fit fine. Thanks so much for this recipe.