Pumpkin Fudge

A few months ago, Michael and I went to a little island in Michigan that is know for its fudge. There were so many fudge shops each with its own variety of flavors. We went into a few of the shops to watch them make fudge. It it amazing to see them pour the fudge from a copper kettle onto a marble slab and then mould it by hand. We tried a few flavors and they were so good, super sweet, but really good.

I have never made fudge before because I always thought it was hard and time consuming. I saw a pumpkin fudge recipe on the Sugared Whisk and decided it was time to give it a try. It really was easy to make. My arm got tired from all the whisking but it was worth it. The pumpkin and white chocolate go so well together. This is a must make fall treat. Enjoy!

Pumpkin Fudge
Source: Sugared Whisk
Printer friendly recipe

Ingredients:

2 cups sugar
1 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 fl oz can) evaporated milk
1/2 cup pumpkin
2 teaspoons pumpkin pie spice
2 cups (12 oz) white chocolate chips
1 jar (7 oz) marshmallow crème
1 cup chopped nut (walnuts or pecans)
1 1/2 teaspoons vanilla extract

Directions:

Line a 13x9 inch baking pan with foil

Combine sugar, brown sugar, evaporated milk, pumpkin, butter, and spice in a medium, heavy-duty saucepan. Stirring constantly, over medium heat, bring mixture to a full rolling boil. Boil, still stirring constantly, for 10 to 12 minutes or until mixture reaches soft ball stage (a candy thermometer will read 234 to 240 degrees).

Quickly stir white chocolate chips, marshmallow crème, nuts, and vanilla extract into hot mixture. Stir vigorously for 1 minute or until morsels are melted, immediately pour into prepared pan. Let hot fudge stand on a wire rack for 2 hours or until completely cooled. Refrigerate tightly covered.

To cut, lift cooled fudge from pan and remove the foil backing. Cut into 1” squares. Makes about 3 pounds.