Worked great for me! I did look at my thermometer for soft ball temp (240) and went by that. It set up fine! Another good thing...I got my hubby to eat pumpkin! :)
Pumpkin Fudge
These sweet little pumpkin fudge squares feature canned pumpkin, white chocolate, and marshmallow creme. Prep: 10 min., Cook: 15 min., Stand: 2 hrs.
Yield: Makes about 3 pounds
Recipe from
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
Preparation
- 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.
Pumpkin Fudge Recipe at a Glance
- COURSE: Desserts, Candy
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Chocolate
- OCCASION: Autumn, Thanksgiving
- PUBLICATION: Southern Living
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