Pumpkin isn't only for Thanksgiving. This pumpkin fudge recipe is adapted slightly from a Southern Living recipe. I felt the fudge needed more of a pumpkin taste so I have added more pumpkin and more pumpkin pie spice. Living on the West Coast, I tend to favor walnuts, so I used walnuts in place of the original pecans.
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Southern Living's Pumpkin Fudge
Prep: 10 min.
Prep: 10 min.
Cook: 15 min.
Stand: 2 hrs.
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Line pan with aluminum foil before you begin to cook the fudge.
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Yield about 3 pounds
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Yield about 3 pounds
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3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
3/4 cup canned pumpkin
2 tablespoons corn syrup
2 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped walnuts, toasted
1 teaspoon vanilla extract
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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 (closer to 15 minutes for me).
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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.
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