Recipe by Kimmie Kooks
I found this in the news paper and made it. Everyone that tried it said it was amazing. Will add this to me gift baskets in the future. cooking time is cooling time
Top Review by Den G.
This is GREAT! For people who don't want to bother with the candy thermometer, I used the same method as the one for raspberry fudge (http://www.food.com/recipe/raspberry-cheesecake-fudge-342983) and it worked out great. I added the pumpkin and the spices AFTER cooking the sugar/butter/milk together and it had just a really great flavor.
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 3⁄4 cup butter
- 2⁄3 cup evaporated milk
- 1⁄2 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 2 cups white chocolate chips, 12 ounce package
- 7 ounces marshmallow cream
- 1 cup chopped pecans
- 1 1⁄2 teaspoons vanilla
Directions See How It's Made
- Line 13 x 9-inch pan with foil.
- Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-duty saucepan. Bring to a full rolling boil over medium heat, stiring constantly.
- Boil, stiring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage).
- Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute.
- Immediately pour into prepared pan.
- Ket stand on wire rack for 2 hours or until completely cooled.
- Refrigerate tightly covered.
- To cut, lift from pan; remove foil. Cut into 1-inch pieces.
- Makes about 3 pounds.