Alright, I get it, it’s July and I’m giving you a recipe for pumpkin fudge. Well, guess what? I love pumpkin stuff and I’m currently craving me some! When the pumpkin-spice-everything season comes around I tend to get super giddy over it. I think my giddiness is starting early this year. The following recipe is absolutely delightful and super easy to make. If you’re a lover of pumpkin and fudge this recipe is for you!
Last year, I made up probably four batches of this fudge and placed it into decorative tins and gave it away as gifts 🙂
Ingredients
1 cup Domino granulated sugar
1/2 cup brown sugar, packed
3/4 stick Kerrygold butter (6 tablespoons)
1/3 cup evaporated milk
1/4 cup Libby’s pure pumpkin
3/4 tablespoon to 1 tablespoon of McCormick pumpkin spice
1 cup white chocolate morsels
1/2 jar (3.5-ounces) marshmallow cream
1/2 cup Fisher pecans, chopped
1 teaspoon vanilla extract
Instructions
In a medium saucepan, over medium heat, bring the first 6 ingredients to a boil, stirring often, until candy thermometer reaches 235-240 degrees F. (soft ball stage).
Add the remaining ingredients immediately and stir until melted.
Pour into wax paper-lined, and buttered, 9×9″ baking dish.
Smooth and cool on wire rack for 1.5 hours then refrigerate for up to 2 hours before slicing into cubes and serving.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: This fudge recipe is super easy to double.