Pumpkin Pie Fudge

Oct 30

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

http://www.gingerlemongirl.com carrie

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

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.
http://glutenfreegreenmommy.blogspot.com/ Kim

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.
http://cookeatshare.com Mary@CookEatShare

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Pumpkin Pie Fudge

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