Spiced Pumpkin Fudge

Recipe by Kimmie Kooks
READY IN: 2hrs 20mins
YIELD: 3 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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