Pumpkin Pecan Fudge
My mother's first attempt at making "pumpkin pecan fudge". The fudge was delicious; thick almost like divinity, yet had a creamy, soft taste. This will now be present at all special occaisions!
Pumpkin Pecan Fudge
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin (not pumpkin pie filling!)
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12 ounce) package white chocolate morsels
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
Stir together first 6 ingredients in a 3 1/2 quart saucepan over medium high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirrin constantly, until a candy thermometer registers 234 degrees (soft ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Enjoy!!
Comments and faves
Sebastian Mary (65 months ago | reply)
looks really good!
*ian* (65 months ago | reply)
Looks delicious!
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rwangsa (65 months ago | reply)
everyone wants you to work in advertising if you keep making this pix.
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haberlea (62 months ago | reply)
Looks nice. Would you like to add it to AGAINST THE WHITE pool?
www.flickr.com/groups/40873541@N00/
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betsyblue (44 months ago | reply)
Goodness. I will try that recipe.
Caitlin Bellah added this photo to her favorites. (42 months ago)
tgc63 (36 months ago | reply)
Looks very good! Thanks fir sharing.
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