Well… Thanksgiving is literally right around the corner, and I’m still crankin’ out everything PUMPKIN that I can, like this White Chocolate Pumpkin Fudge!
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Come to think of it, I recently had an awesome pumpkin shrimp bisque at one of my favorite local restaurants, and I’ve been meaning to duplicate it as best as I can. I’ll save that for a later blog post. Trust me, it was some kind of good.
It didn’t look too terribly difficult to make, so I thought I’d give it a try. Your simple ingredients are: Sugar, butter, evaporated milk, pumpkin pureé, corn syrup, pumpkin pie spice, white chocolate chips, marshmallow crème, pecans and vanilla extract.
I guarantee that you probably already have most of these ingredients on-hand right now, so there’s no reason for you not to make this kick-a$$ fudge.
Besides, who doesn’t love fudge… and pumpkin… and toasted pecans? Hello???
So go on and impress somebody with this White Chocolate Pumpkin Fudge!
- 3 cups granulated sugar
- ¾ cup melted salted butter
- ⅔ cup evaporated milk
- ½ cup canned pure pumpkin (I used Libby's)
- 2 Tablespoons light corn syrup
- 1 teaspoon pumpkin pie spice
- 1 (12-ounce) package white chocolate chips
- 1 (7-ounce) jar marshmallow crème
- 1 cup chopped pecans, toasted
- 1 teaspoon vanilla extract
- Line a 9-inch square pan with aluminum foil. Spray with nonstick cooking spray.
- Stir together first 6 ingredients in a large saucepan over medium-high heat. Cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for approximately 12 minutes.
- Remove pan from heat; stir in remaining ingredients until well blended. Pour into the greased aluminum foil-lined 9-inch square pan. Let stand 2 hours at room temperature or until completely cooled; cut fudge into squares.