Pumpkin Fudge
Created by QueenBea on October 30, 2011
- Servings: 36
- Prep Time: 20m
- Cook Time: 20m
- Recipe #1761
Ingredients
- 2 cups sugar
- 1 cup firmly packed brown sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 1 (12 ounce) package white chocolate chips
- 1 (7 ounce) jar marshmallow cream
- 1 cup chopped pecans
- 1 1/2 teaspoons vanilla extract
How to Make
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Step 1: In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
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Step 2: Continue heating until mixture begins to boil, stirring constantly.
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Step 3: Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
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Step 4: Remove pan from heat; stir in chocolate chips until melted.
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Step 5: Add in remaining ingredients; stir to mix well.
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Step 6: Pour into a buttered 13x9 inch baking pan; cool to room temperature.
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Step 7: Cut into squares; store in the refrigerator in an air-tight container.
Nutritional Facts
- Serving Size: 1 (47.8 g)
- Calories 193
- Total Fat - 8.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 1.9 mg
- Sodium - 87.7 mg
- Total Carbohydrate - 28.8 g
- Dietary Fiber - 1.1 g
- Sugars - 16.3 g
- Protein - 1.4 g
- Calcium - 36.9 mg
- Iron - 0.5 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg