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Pumpkin Fudge

Pumpkin Fudge

Pumpkin Fudge
Pumpkin Fudge
Pumpkin Fudge
Pumpkin Fudge
Recipe By:
  • 3 c. sugar
  • ¾ c. melted butter
  • ⅔ c. evaporated milk
  • ½ c. canned pumpkin
  • 2 T. corn syrup
  • 1 t. pumpkin pie spice
  • 1 (12-oz.) package white chocolate morsels
  • 1 (7-oz.) jar marshmallow crème
  • 1 c. chopped roasted pecans
  • 1 t. vanilla
  1. Stir together first six ingredients in 3 ½ qt. saucepan over medium-high heat, cook, stirring constantly, until mixture comes to a boil.
  2. Cook, stirring constantly, until candy thermometer registers 234 (soft-ball stage) or about 12 minutes.
  3. Remove from heat. Stir in remaining ingredients until well blended.
  4. Pour into greased aluminum foiled lined 9” square pan.
  5. Let stand 2 hours or until completely cool.
  6. Cut into squares.
*****Have the foiled lined pan ready so you can pour mixture in right away after reaching the soft-ball stage. Keep in airtight container.

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