Pumpkin Fudge

Name: Pumpkin Fudge
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 30
Cuisine: Global
Ingredients: 177 milliliters melted butter; 118 milliliters canned pumpkin; 2 Tbsps corn syrup; 158 milliliters evaporated milk; 198 grams marshmallow crème; 237 milliliters chopped pecans, toasted; 1 teaspoon pumpkin pie spice; 710 milliliters sugar; 1 teaspoon vanilla extract; 340 grams package white chocolate morsels

Pumpkin Fudge is a gluten free recipe with 30 servings. One serving contains 236 calories, 1g of protein, and 11g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 25 minutes. If you have butter, pecans, pumpkin pie spice, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Sauce Pan

Remove pan from heat; stir in remaining ingredients until well blended.

Equipment you will use

Frying Pan

Pour into a greased aluminum foil-lined 9-inch square pan.

Equipment you will use

Aluminum Foil

Frying 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.

Ingredients you will need

Candy

Fudge