Pumpkin Fudge
TOTAL TIME: Prep: 20 min. Cook: 40 min. + chilling
YIELD: 3 pounds.
I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.—Marlene Fudge, Rushville, Indiana
Ingredients
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1 tablespoon plus 3/4 cup butter, divided
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2 cups sugar
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3/4 cup packed brown sugar
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2/3 cup evaporated milk
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1/2 cup canned pumpkin
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1 teaspoon ground cinnamon
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1/2 teaspoon pumpkin pie spice
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1/4 teaspoon ground nutmeg
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1 package (10 ounces) cinnamon baking chips
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1 jar (7 ounces) marshmallow creme
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1 cup chopped pecans, divided
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1 teaspoon vanilla extract
Directions
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1.
Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg.
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2.
Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage).
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3.
Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm.
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4.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts
1 piece: 58 calories, 3g fat (1g saturated fat), 4mg cholesterol, 18mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 0 protein.
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