Spiced Pumpkin Fudge



2 Cups Granulated Sugar

1 Cup Packed Light Brown Sugar

3/4 Cup Butter Or Margarine

2/3 Cup (5 Fl.-Oz. Can) Evaporated Milk

1/2 Cup Canned Pumpkin

2 Teaspoons Pumpkin Pie Spice

2 Cups White Chocolate Chips Or Morsels

1 Jar (7 Oz.) Marshmallow Cream

1 Cup Chopped Pecans

1 1/2 Teaspoons Vanilla Extract


Line 13 x 9-inch baking pan with foil.

Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 F (soft-ball stage).

Quickly Stir in white chocolate chips, marshmallow cream, nuts and vanilla extract. Stir vigorously for 1 minute, or until white chocolate is melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled.

To cut, lift from pan; remove foil. Cut into 1-inch pieces. Refrigerate tightly covered.



48 pieces (about 3 lbs)


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