Prep 10 mins
Cook 8 mins
A family favorite for autumn, this recipe has been passed down from generation to generation so long that its orgin is not known.
- 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
- 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.
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.
Now this recipe I really enjoyed making (not to mention eating the results!) ~ A VERY TASTY FUDGE! Will be making this one again & again during the up-coming holidays & now have it in my 'gift ideas' cookbook, too! Thanks for posting it! [Tagged, made & reviewed as part of my Pumpkin theme in My-3-Chefs]