Pumpkin Pie Fudge

Pumpkin Pie Fudge

Ingredients:

  • 3 cups sugar
  • 3/4 cup unsalted butter, melted
  • 2/3 cup evaporated milk
  • 1 cup canned pumpkin puree
  • 2 Tbsp corn syrup
  • 2 1/2 tsp pumpkin pie spice
  • 9 oz white chocolate, chopped
  • 7 oz. jar marshmallow creme
  • 1 tsp. vanilla extract
  • 1 cup walnuts, chopped and toasted (if desired)

    • Directions:

    Stir together the first six ingredients in a 3 1/2 quart saucepan over medium heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stiring constantly, until a candy thermometer registers 234 degrees (soft ball stage).

    Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9 x 13 pan. Let stand 2 hours or until completely cool; cut fudge into squares

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    3 Comments to “Pumpkin Pie Fudge”

    Oh YUM!!! You are so smart! I never would have thought to use pumpkin in fudge! I bet it’s delicious.

    by carrie October 30th, 2008 at 8:09 pm

    The first time I ever had this fudge was in West Virginia and I’ve been looking for a recipe for about 9 years. I finally found this one and it is wonderful. I took it to work today and had to give everyone the recipe.

    by Lea Ray October 31st, 2008 at 8:03 pm

    Mmmm. This sounds great. Now if I can just figure out how to convert it to dairy free…

    I thought your name looked familiar. I got here via GFCF Experience. I love your blog.

    by Kim January 2nd, 2009 at 11:38 pm

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