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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Pumpkin Fudge Recipe

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This recipe for Pumpkin Fudge is from Jacquelyn's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. pecans

1 tbsp. olive oil

Salt

3 c. sugar

3/4 c. butter

2/3 c. evaporated milk

1/2 c. canned pumpkin

2 tbsp. corn syrup

1 tsp. pumpkin pie spice

12 ounce package white chocolate chips

7 ounce jar marshmallow cream

1 tsp. vanilla
Directions:
Directions:
Line a 9x9 pan with tin foil and spray with cooking oil.

Into a small hot skillet pour the teaspoon of olive oil. Once oil is hot, add pecans & sprinkle them with fresh ground salt.

Let pecans toast over medium high heat, stirring occasionally for about 5 minutes or until the nuts are dark in color.

Put butter into a medium saucepan. Melt over medium high heat. Add evaporated milk, canned pumpkin, corn syrup, sugar and pumpkin pie spice.

Stir the mixture to combine. Bring mixture to a boil over medium high heat, stirring constantly. Cook & continue to stir until it comes to 234º or to the soft ball stage.
Once it comes to a boil, it should take about 15 minutes to reach the correct temperature.

Remove it from the heat and QUICKLY!! add the marshmallow cream, white chocolate chips, vanilla & toasted pecans. Stir them all together to combine.

Pour fudge into the 9x9 pan. Let fudge cool for at least 2 hours. Cut and serve!

Store leftovers in a tightly covered container in the fridge.
Number Of Servings:
Number Of Servings:
One 9x9 Pan
Preparation Time:
Preparation Time:
2 hours 30 minutes

 

 

 

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