Spiced Pumpkin Fudge

READY IN: 2hrs 20mins
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.

Ingredients Nutrition

Directions

  1. Line 13 x 9-inch pan with foil.
  2. 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.
  3. Boil, stiring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage).
  4. Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute.
  5. Immediately pour into prepared pan.
  6. Ket stand on wire rack for 2 hours or until completely cooled.
  7. Refrigerate tightly covered.
  8. To cut, lift from pan; remove foil. Cut into 1-inch pieces.
  9. Makes about 3 pounds.

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