Ingredients
- 3/4 cup butter plus 1 tablespoon, divided
- 2 cups sugar
- 3/4 cup packed brown sugar
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin
- 1 1/2 teaspoons ground cinnamon
- 2 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 10 ounces cinnamon baking chips (1 package)
- 7 ounces marshmallow fluff (otherwise known as, marshmallow creme)
- 1 cup chopped pecans, divided
- 2 teaspoons vanilla extract
How to Make
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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.
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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.
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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.
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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.
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Step 5: Makes: 3 pounds
Tips & Variations
- Candy thermometer
We hope you enjoy this recipe!
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