Prep 10 mins
Cook 2 hrs 15 mins
From Southern Living.
- 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 chips
- 1 (7 ounce) 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° (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 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.
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]
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.