Pumpkin Fudge

These sweet little pumpkin fudge squares feature canned pumpkin, white chocolate, and marshmallow creme.

Yield: Makes about 3 pounds

Recipe from

Recipe Time

Cook Time: 15 Minutes 
Prep Time: 10 Minutes 
Stand: 2 Hours 

 

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.

1. 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.

Mary McClure, Barboursville, West Virginia, Southern Living 
OCTOBER 2005