You may have noticed I have a thing for pumpkin. I love to cook with it. I love the rich aroma when it bakes or in this case is cooked over the stove. This fudge is genius. What a great seasonal alternative to your traditional chocolate fudge.
pumpkin fudge (blog: Brown Eyed Baker)
2 cups granulated sugar
1 cup light brown sugar
3/4 cup unsalted butter
2/3 cup or 5 ounces evaporated milk
1/2 cup canned pumpkin
2 teaspoons pumpkin pie spice
2 cups white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.
Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 10 to 12 minutes or until candy thermometer reaches 234 to 240 degrees F.
Quickly stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract. Stir vigorously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered overnight. Cut into 1-inch pieces.
Yield: 64 pieces (about 3 pounds)
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