I love fudge!! Fudge is one of those treats that has holiday season written all over it. And every time I eat it I am reminded of the movie How the Grinch Store Christmas with Jim Carrey and the “Fudge Dudge” fudge eating contest he has to do ha ha. I love it!! It’s amazing how many different delicious and creamy fudge recipes there are out there. Every now and then fudge gets made for a Thanksgiving treat at our house. But now that I have this recipe for Pumpkin Fudge, I think fudge will be showing up a little more often for turkey day! If you like pumpkin and you like fudge, you’re going to love this.
recipe and image via Recipe Girl
- 3 c. granulated sugar
- 3/4 c. salted butter, melted
- 2/3 c. evaporated milk
- 1/2 c. canned pumpkin puree (unsweetened)
- 2 Tbsp. light corn syrup
- 1 tsp. pumpkin pie spice
- 1 (12 oz) bag white chocolate chips
- 1 (7 oz) jar marshmallow creme
- 1 tsp vanilla extract
- 1 c. chopped pecans, toasted (optional)
- Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.
- Stir together the sugar, butter, evaporated milk, pumpkin puree, corn syrup, and pumpkin pie spice in a saucepan over medium-high heat and cook, stirring constantly, until a candy thermometer registers 234 degrees, or about 12 minutes.
- Once it reaches that temperature, remove from the heat and quickly stir in the white chocolate chips, marshmallow creme, pecans, and vanilla. Stir till well blended.
- Pour into the prepared 9-inch pan. Let it stand for 2 hours or until completely cool. Cut the fudge into squares.