Saturday, October 9, 2010

Pumpkin Pie Fudge

This fudge tastes just like pumpkin pie. It is really good! The instructions say to use an 8x8 pan but it makes the fudge too thick. I would recommend using a 9x13 pan to get a more reasonable size of fudge. 

Pumpkin Pie Fudge
3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 ½ tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp. vanilla extract

Stir together first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil.  Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended.  Pour into a greased aluminum foil-lined 8-inch square pan.  Let stand 2 hours or until completely cool; cut fudge into squares.

Source: Annie's Eatsadapted from Confections of a Foodie Bride

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