Pumpkin Spice and Everything Nice Fudge
Recipe: #43438
August 16, 2024
"Great way to use pumpkin and to fulfill those sweet tooth cravings. Serving size is a guestimate. Makes 3 pounds."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (128.3 g)
- Calories 512.2
- Total Fat - 25.6 g
- Saturated Fat - 10.7 g
- Cholesterol - 38.4 mg
- Sodium - 178.3 mg
- Total Carbohydrate - 72.4 g
- Dietary Fiber - 2.1 g
- Sugars - 65.4 g
- Protein - 2.6 g
- Calcium - 54.1 mg
- Iron - 1 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Line a 13" x 9" pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg.
Step 2
Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage). Keep a hawk eye on it, to prevent from burning.
Step 3
Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow fluff, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm.
Step 4
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Step 5
Makes: 3 pounds
Tips
- Candy thermometer
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