Description
This Easy Pumpkin Fudge recipe makes a creamy and delicious fudge with the warm cozy flavors of pumpkin and spice.
Ingredients
Scale
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 2/3 cup (5oz can) evaporated milk
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 3/4 cup (1 1/2 sticks) butter
- 12oz (2 cups) white chocolate chips
- 1 jar (7 ounces) marshmallow crème
- 1 cup chopped pecans
- 1 1/2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Line a 9 x 9-inch baking pan with foil.
- Combine sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin spice in a saucepan.
- Bring to a boil over medium heat, stirring constantly. Continue boiling, stirring constantly, for until a candy thermometer reaches 234°F (soft-ball stage), about 10-12 minutes.
- Remove from heat and quickly stir in white chocolate, marshmallow crème, nuts, vanilla, and salt.
- Stir vigorously for 1 minute or until chocolate is melted and marshmallow crème is thoroughly combined.
- Immediately pour into prepared pan.
- Cool on wire rack until completely cooled (room temperature), about 2 hours.
- Tightly cover and refrigerate until set.
- To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.
Notes
I use Kraft Jet Puffed Marshmallow Creme
Makes 64 1-inch squares, about 3 pounds
cooking time doesn't include cooling time
- Prep Time: 5
- Cook Time: 15
- Cuisine: American
Keywords: pumpkin, fudge, fall, autumn, candy, recipe, pecan, evaporated milk, marshmallow creme, pumpkin spice, no-bake, easy
