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Pumpkin Fudge Recipe

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This recipe for Pumpkin Fudge is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 TB plus 3/4 cup butter, divided
2 cups sugar
3/4 cup packed brown sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. ground nutmeg
1 pkg. (10 oz.) cinnamon baking chips
1 jar (7 oz.) marshmallow creme
1 cup chopped pecans
1 tsp. vanilla extract
Directions:
Directions:
Line a 13x9 pan with foil and grease the foil with 1 TB butter. Set aside. Cube the remaining butter and place in a large saucepan. Add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. Bring to a boil over medium heat, stirring constantly. Reduce heat to low. Cook and stir until a candy thermometer reads 238º. Remove from heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, pecans and vanilla. Transfer to prepared pan. Chill until firm. Using foil, lift fudge out of pan. Discard the foil, cut fudge into 1 inch squares. Store in airtight container in the refrigerator.
Personal Notes:
Personal Notes:
If you don't have a candy thermometer, bring to a boil over medium heat. Reduce heat to medium-low and cook for 5 minutes.

 

 

 

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