brandanaleighana

Ingredients
3 cups sugar
3/4 c (1.5 sticks) melted butter
1 small can evaporated milk
1/2 c canned pumpkin
2 TBSP corn syrup
1 tsp pumpkin pie spice
1 (12 oz.) package white chocolate morsels
1 (7 oz.) jar marshmallow creme
1 tsp vanilla extract

Stir together first 6 ingredients over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234 degrees (soft ball stage) or about 12 minutes. (it takes quite a bit longer than chocolate or pb fudge)

Remove pan from heat, stir in remaining ingredients until well blended. Pour into a greased aluminum foil lined pan. Let stand for 2 hours or until completely cooled. Cut fudge into squares.


It's just like making regular fudge, except you add the pumpkin flavor in the cooking stage. I think that I left the corn syrup out but I didn't make a note on my recipe card, so don't do that unless you are experimenting.

JenR

Wow - YUM!

Sparqi

OMG. Can you use fresh pureed pumpkin? I just bought some sugar pumpkins...

brandanaleighana

Kim, I'm sure that you can! I make pumkin pie with fresh pumpkin the same way as I would if using the can.

KATin NJ

Brandy,
I love you and hate you for posting this. Looks DIVINE....I may have to try this over the wknd....My thighs despise you right now. Thanks for posting.

Rubisca

I think this is what I'll do for the bake sale-- thanks, Brandy!

Now, I don't have pumpkin pie spice on hand, but I think I can just use a combo of cinnamon, cloves, allspice... that would do the trick, wouldn't it?

brandanaleighana

I don't keep pumpking pie spice on hand either. I've always used a combination of cinnamon, cloves, and nutmeg.

Rubisca

Of course, nutmeg.

YUM YUM YUM!!!

sarasuzy

I want this NOW!!! I am totally going to try this, though I have never made fudge before. It sounds heavenly!