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Sunday, April 25, 2010

Pumpkin Fudge Recipe

From Gooseberry Patch Flavors of Fall.

1 hour | 30 min prep

5 dozen squares

2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 1/2-2 teaspoons pumpkin pie spice
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
Continue heating until mixture begins to boil, stirring constantly.
Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
Remove pan from heat; stir in chocolate chips until melted.
Add in remaining ingredients; stir to mix well.
Pour into a buttered 13x9 inch baking pan; cool to room temperature.
Cut into squares; stor in the refrigerator in an air-tight container.

I usually add a little more pumpkin and a little more spice for a more pumpkinny flavor. Beware---it's addicting!

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