Spiced Pumpkin Fudge

By yinepu · Oct 18, 2013 · ·
  1. yinepu

    2 cups granulated sugar
    1 cup packed light brown sugar
    3/4 cup (1 1/2 sticks) butter or margarine
    2/3 cup (5 fl.-oz. can) evaporated milk
    1/2 cup pure Pumpkin (canned works well)
    2 teaspoons pumpkin pie spice
    2 cups (12-oz. pkg.) white chocolate chips
    1 jar (7 oz.) marshmallow crème
    1 cup chopped pecans (optional)
    1 1/2 teaspoons vanilla extract

    Cooking Instructions:

    Line 13 x 9-inch baking pan with foil.

    Combine sugar, brown sugar, evaporated milk, pumpkin, butter and pie spice in medium, heavy-duty saucepan.
    Bring to a full rolling boil over medium heat, stirring constantly.
    Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
    Stir in the white chocolate chips, marshmallow crème, nuts and vanilla extract.
    Stir for 1 minute or until white chocolate chips are melted.
    Immediately pour into prepared pan.
    Let 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.

    Recipe Pictures:

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  1. Penny Hen
    MMMMMMMMMMMMMM, Drooooolll!
  2. earlybird10842
    I am going to have to make that!

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