Recipe by DoryJean54
A family favorite for autumn, this recipe has been passed down from generation to generation so long that its orgin is not known.
Top Review by anh720
Overly sweet, but easy to make and it sets nice. I think it's the sugar and white chocolate. It kind of tastes like what happens when you use milk chocolate chips to make chocolate fudge.
- 1⁄3 cup salted butter, plus extra for greasing pan
- 2 cups sugar
- 1⁄3 cup evaporated milk
- 1⁄3 cup canned pumpkin (Libby's brand preferred)
- 1⁄2 teaspoon pumpkin pie spice (Durkee brand preferred)
- 1⁄2 cup marshmallow cream (Kraft brand preferred)
- 1 cup white chocolate chips
- 1⁄2 cup chopped toasted almonds or 1⁄2 cup other nuts
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- In medium saucepan, mix together first five ingredients. Cook over medium heat until mixture has risen high in the pan and then come down, about 8 minutes.
- Drop a little bit of the mixture into a small saucer of cold water. If it forms a ball, it is ready for the next step. Or, use a candy thermometer to check mixture for doneness; the thermometer should read 232 degrees. Remove pan from heat.
- Add marshmallow cream and baking chips, stirring until melted and smooth.
- Stir in nuts and vanilla.
- Pour into greased 8-by-8 inch glass or metal pan. Cool on counter for about 30 minutes, then cut into bite-size pieces and serve. Store any extra, covered, in cool, dry place.