Recipe of the Week – Spiced Pumpkin Fudge

Pumpkin Fudge

Pumpkin Fudge

Here’s a sweet seasonal treat that your family will love. I made it for the first time
yesterday and guests just gobbled it up. When I told Frank I was going to make pumpkin
fudge he was a little skeptical but now he’s lobbying for me to make again.


• 2 cups granulated sugar

• 1 cup packed light brown sugar

• 3/4 cup (1 1/2 sticks) butter or margarine

• 2/3 cup (5 fl.-oz. can) evaporated milk

• 1/2 cup pumpkin puree

• 2 teaspoons pumpkin pie spice

• 2 cups (12-oz. pkg.) white chocolate morsels

• 1 jar (7 oz.) marshmallow crème

• 1 cup chopped pecans

• 1 1/2 teaspoons vanilla extract


LINE 13 x 9-inch baking pan with foil.

COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium,
heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234°
to 240º F (soft-ball stage). I used my old Pampered Chef thermometer stirring until it
reached 234° and it turned out beautifully.

QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir
vigorously for 1 minute or until morsels are melted. (It took more than a minute for the
morsels to melt.) Immediately pour into prepared pan. Let stand on wire rack for 2 hours
or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil.

Cut into 1-inch pieces. Makes about 3 pounds.