Well… Thanksgiving is literally right around the corner, and I’m still cranking out everything PUMPKIN that I can, like this delicious White Chocolate Pumpkin Fudge!
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.
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 delicious fudge.
Besides, who doesn’t love fudge… and pumpkin… and toasted pecans? Hello???
- 3 cups granulated sugar
- 3/4 cup melted salted butter
- 2/3 cup evaporated milk
- 1/2 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 degrees F (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. Slice fudge into squares.
Adapted from RecipeGirl.com
- Category: Dessert
- Method: Boil
- Cuisine: American
Keywords: pumpkin fudge