Try this delicious and easy Pumpkin Fudge recipe created by Chef Annie Leslie. Annie graduated number one in her class at the Culinary Institute of America (Hyde Park, NY) in 2009. She is currently Executive Chef and Commercial Research and Development Manager at AmeriQual Foods in Evansville, IN.
Recipe makes about 3 pounds or 50 pieces.
- 3 cups sugar
- ¾ cup butter
- 2/3 cup evaporated milk
- ½ cup canned pumpkin
- 2 Tbs corn syrup
- 1 tsp pumpkin pie spice
- 12 oz white chocolate chips
- 7 oz marshmallow crème
- 1 cup chopped pecans
- 1 tsp vanilla extract
- Line a 9 inch square pan with aluminum foil. Grease with cooking spray.
- Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
- Remove pan from heat; quickly stir in remaining ingredients (white chocolate chips, marshmallow crème, pecans, and vanilla) until well blended. Pour into a greased aluminum foil-lined 9-inch square pan.
- Let stand 2 hours or until completely cool; cut fudge into squares.
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