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Pumpkin Fudge Recipe

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This recipe for Pumpkin Fudge, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Monday, July 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12 oz) package white chocolate morsels
1 (7 oz) jar marshmallow creme
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

Directions:
Directions:
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, stirring constantly, until a candy thermometer registers 234 (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-line 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Number Of Servings:
Number Of Servings:
3 lbs
Personal Notes:
Personal Notes:
Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches the soft-ball stage, and the remaining ingredients are added, quickly spoon the fudge into the pan.

 

 

 

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