This Pumpkin Fudge tastes ultra-sweet with a hint of fall spices and a hint of nuttiness from the roasted pecans. It also tastes a bit like maple…or caramel…because the ingredients include brown sugar that is boiled with butter and other stuff. Let’s just say this isn’t your typical fudge, which to me means chocolate. However, it is loaded with sweetness from two sugars, white chocolate, and marshmallow fluff. Definite sugar high with this dessert.
- 1 cup chopped nuts, divided (walnut or pecans)
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
- 2/3 cup evaporated milk
- 2/3 cup pureed pumpkin
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/8 tsp. cloves
- 1/8 tsp. allspice
- 2 cups white chocolate chips (about a 12-oz. pkg.)
- 1 jar (7 oz.) marshmallow creme
- 1 1/2 tsp. vanilla extract
- Preheat oven to 350 degrees F. Spread nuts onto a baking sheet; place in preheated oven for 5-7 minutes, until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove the nuts from oven and set aside to cool completely.
- Line a 13×9-inch baking pan with foil, letting the foil extend up and hang over the sides of the pan.
- In a heavy saucepan, combine granulated sugar, brown sugar, evaporated milk, pumpkin, butter, and spices. Bring to a full rolling boil over medium heat, stirring constantly. Continue stirring and boil for 10-12 minutes or until a candy thermometer reaches 234-240 degrees F (the soft-ball stage).
- Quickly stir in the white chocolate chips, marshmallow creme, 3/4 cup nuts, and vanilla extract. Stir vigorously for one minute or until morsels are melted. Immediately pour into prepared pan and top with remaining 1/4 cup nuts. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan, remove foil, and cut into 1-inch pieces (use a pizza cutter to make cutting easier).
SOURCE: Sweet Pea’s Kitchen