Share pumpkin fudge with friends

  • Pumpkin Fudge
  • 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 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; store in the refrigerator in an air-tight container.
  • Makes about 5 dozen squares

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