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Pumpkin Fudge

Prep time 10 mins
Cook time 15 mins
Stand time 2 hrs
Yield Makes about 3 pounds
These sweet little pumpkin fudge squares feature canned pumpkin, white chocolate, and marshmallow creme.

Ingredients

  • 3 cups sugar
  • 3/4 cup melted butter
  • 2/3 cup evaporated milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons corn syrup
  • 1 teaspoon pumpkin pie spice
  • 1 (12-ounce) package white chocolate morsels
  • 1 (7-ounce) jar marshmallow crème
  • 1 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract

How to Make It

  1. Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

  2. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

    Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.