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Recipe : Entry # 7566
Savannah Letson
(334) 215-2732
Recipe Title
Pumpkin Fudge
Recipe Theme
October: Homemade candy
Joe Wheeler EMC
1 tablespoon plus ¾ cup butter, divided
2 cups sugar
¾ cup packed brown sugar
2/3 cup evaporated milk
½ cup canned pumpkin
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon ground nutmeg
1 package (10 ounces) cinnamon baking chips
1 jar (7 ounces) marshmallow crème
1 cup chopped pecans
1 teaspoon vanilla extract
Line a 13-inch by 9-inch pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon pumpkin pie spice and nutmeg. Bring to a boil over medium heat, stirring constantly. Reduce heat and cook and stir until a candy thermometer reads 238 degrees. Remove from heat. Stir in cinnamon chips until melted. Stir in the marshmallow crème, pecans and vanilla. Transfer to prepared pan. Chill until firm. Discard the foil; cut fudge into 1-inch squares. Store in an airtight container in the refrigerator. Makes 3 pounds.