Saturday, November 16, 2013

Spiced Pumpkin Fudge


2  cups granulated sugar  
1  cup  packed brown sugar  
3/4 cup butter  
2/3 cup evaporated milk  
1/2 cup canned pumpkin  
2  teaspoons pumpkin pie spice  
2  cups white chocolate chips, 12 ounce package  
7  ounces marshmallow cream  
1  cup  chopped pecans  
1 1/2 teaspoons vanilla
pinch of salt


Line 13 x 9-inch pan with foil.

Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-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 (soft ball stage). Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute.   Immediately pour into prepared pan.

Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. 
To cut, lift from pan; remove foil. Cut into 1-inch pieces.

Makes about 3 pounds.

Find the original recipe here.

Calories 2375.7/ Total Fat 113.2 g/Total Carbohydrate 339.7 g /Fiber 5.1 g/Protein 15.4 g

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