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    Pumpkin Fudge


    Source of Recipe


    cdkitchen.com

    Recipe Link: http://www.cdkitchen.com/recipes/recs/1443/Pumpkin-Fudge106468.shtml

    List of Ingredients




    2 cups granulated sugar
    1 cup brown sugar, packed
    3/4 cup butter
    2/3 cup evaporated milk
    1/2 cup canned pumpkin (pure pumpkin not pie mix)
    1 1/2 teaspoon pumpkin pie spice
    1 package (12 ounce size) white chocolate chips
    1 jar (7 ounce size) marshmallow creme
    1 cup chopped nuts (walnuts or pecans are good)
    1 1/2 teaspoon vanilla extract

    Recipe



    Combine the first 6 ingredients in a heavy saucepan; heat over medium heat until sugar dissolves. Continue heating until mixture begins to boil, stirring constantly; continue boiling until candy thermometer reaches soft-ball stage or 234 to 243degrees F. Remove from heat; stir in white chocolate chips until melted. Add remaining ingredients; mix well.

    Pour into a buttered 9x13x2 inch baking pan; cool to room temperature. Cut into squares; store in the refrigerator in an airtight container.

    This recipe from CDKitchen for Pumpkin Fudge serves/makes 4 dozen
 

 

 

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