I first tried p.f in OBX. It was so smooth and creamy and just tasted like pumpkin. This receipe is a good second. Crunch pecans is nice for a change. I did add 2x as much pumpkin and 1-1/2 spice mix but followed exactly otherwise. Took long time to get to 234. All came together and cut nicely into squares several hours later. 8x8 pan makes really thick cubes. Could use a slightly larger pan next time. Took to a party to test on my friends. Got lots of positive feedback from even finicky fudge eaters.
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Stand: 2 Hours
- 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
- 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.
- 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.
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