Thursday, November 21, 2013

Pumpkin Fudge

This is one of my all-time favorite fudge recipes. I love just about anything with pumpkin. I make this fudge every year around the holidays. Give it a try and add it to your Thanksgiving dessert spread. It will definitely be part of mine.

Pumpkin Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tablespoons corn syrup
2 1/2 teaspoons pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 teaspoon vanilla extract
ground cinnamon, for sprinkling (optional)

Line a 13 by 9 inch baking pan with foil, allowing extra to hang over the sides of the pan. Spray with non-stick cooking spray.

In a large heavy saucepan, (I use the biggest one possible so I don't boil it over and get it all over my stove. I've boiled thing over about a hundred times. My stove takes a beating because things are always boiling over in my kitchen... I spend a lot of time cleaning up after myself.) Back to the fudge... In a large heavy saucepan, heat the sugar, butter, evaporated milk, pumpkin puree, corn syrup, and pumpkin pie spice and bring to a boil. Heat to 234 degrees on a candy thermometer (soft ball stage if you're a pro like my mom and can just "tell" when it's at soft ball stage). Remove from heat and stir in the chopped white chocolate, marshmallow creme, and vanilla.

Pour the fudge into your prepared pan and sprinkle the top with a little ground cinnamon. Let the fudge sit at room temperature for about 2 hours or until firm. Lift the fudge out of the pan all at once using the foil overhang. Place on a cutting board and cut the fudge into 1-inch pieces using a sharp knife.


slightly adapted from

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