Monday, October 20, 2008

Pumpkin Pie Fudge

I llllllllove pumpkin. Love it. Love all things pumpkin. The boy, not so much. 😛 That kind of limits my pumpkin eating at times. Sometime last year I stumbled upon this recipe for pumpkin fudge. It sounded decadently delicious. I think I didn’t see it until after Thanksgiving so I told myself I’d make it the next year. This year rolls around and I see this recipe on Annie’s Eats. I thought, “Hmm.. that sounds familiar. Then I noticed where Annie linked that she first saw this recipe, it was the same blog I had seen it last year! If anything, thanks for jogging my memory!

I made this fudge, surprisingly without a candy thermometer. I was SO nervous that I would screw it up. I have many memories of my sister’s homemade fudge, that sometimes ended up as syrup. Luckily it turned out pretty darn good! I brought it in to work, to celebrate my brand new spacious edit bay. I never put it out on the “free spot”, but I just emailed & told people to come and eat some. It was rather well received I must say! If you like pumpkin pie, and you like fudge, MAKE THIS!



Pumpkin Pie Fudge

originally from Southern Living, as seen on Foodie Bride & Annie's Eats


3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 ½ tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted (I used pecans)
1 tsp. vanilla extract


Stir together first six ingredients in a 3 ½ - quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

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