As of Late~ I’m a bit of a “pumpkin addict”. That’s probably obvious based on the last three posts and now we have pumpkin post number FOUR!
PUMPKIN PIE FUDGE! This makes a TON of yummy rich fudge~ so be sure to share! I like giving fudge as gifts around the holiday seasons and this recipe is totally “gift worthy!”
In other news ~ my SLR is in the shop getting the auto focus fixed. AND NOW my point & shoot is shot 😦 not working any more. It keeps spitting out this error code and according to internet blogs…it’s not looking good. So… might be pictureless posting for awhile from here on out till the SLR is back in commission. 😦
Okay, back to the recipe! I have to confess…that I did not make this on my own. I truly needed Steve’s help in order to successfully complete this batch. I stirred the fudge like a crazy person while Steve monitored the candy thermometer. I should probably also mention we were stirring & watching whilst trying NOT to get seared with hot spattering fudge. Yeah… be sure to use a DEEP sauce pan. We had to use the cover to try to deflect the splattering candy away from our skin & toward the back of the stove. It was a *fun* mess to clean up 🙂 HA! Needless to say, we WON the battle with the fudge & lived to tell about (and share it!)
Adapted from:Confections of a Foodie Bride (adapted from Southern Living)
- 3 cups sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk (I used the full fat version)
- 1 cup canned pumpkin
- 2 Tbsp corn syrup
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- 9 oz white chocolate chips
- 7 oz jar marshmallow cream
- 1 tsp vanilla extract
Start by measuring out the chocolate chips, getting the marshmallow cream open with a spatula in it, and the vanilla ready to go with a tsp measure. Spray a 9×13 with Pam spray & set aside. You’ll have to work quickly when you pull the fudge off of the stove, so it’s best to be prepared! 🙂
Melt butter in a large sauce pan (4 quarts). Add in the sugar, evaporated milk, pumpkin, corn syrup, and spices. Set stove to medium-high heat and stir constantly until the mixture comes to a boil. It will have to be at a pretty steady rolling boil before it will get close to the needed temperature. Continue to cook until the temperature rises to 234F degrees (soft ball stage). I had to turn my stove up to a heat of 8 out of 10 to reach this temp. It probably took around 7-10 minutes of constant stirring until we registered the correct temperature.
Once the temperature is reached, remove the fudge from the heat & immediately add the white chocolate chips, and marshmallow cream, and vanilla. Stir vigorously until the ingredient are well incorporated. (fyi: You might end up with a few white chocolate pieces not completely melted.)
Let stand 2 hours or until completely cool; cut fudge into small squares. I personally like this fudge better day 2. Also it’s good chilled in the fridge. You can also freeze it and save some for later!!
The 9×13 pan makes about 60 small squares (depending on how big you cut them).
- You can substitute 2 1/2 tsp of pumpkin spice in place of the other spices in this recipe. I just didn’t have any on hand!
- Be sure to use a deep sauce pan~ maybe 4 quarts to avoid splattering
- Try to be careful with the candy thermometer… don’t get fudge over the numbers like we did!! Also, make sure the thermometer stays in the fudge but does not touch the bottom of the pan.
- It’s probably best to have two hands during the cooking portion of this process!