Thursday, October 20, 2011

Pumpkin Pie Fudge Recipe

I found this recipe yesterday and thought I would share. It won a award for their favorite fall recipe.  It would be perfect for parties as these are bite size and would look great on a white serving dish with toothpicks on the side for easy eating.  I found it at The Cultural Dish blog who looks like they have other great recipes as well. I cannot wait to make these....maybe I'll even make a test batch before our Halloween party.

Pumpkin Pie Fudge

by The Cultural Dish blog at

Pumpkin pie lovers and non-pie lovers, will all think this fudge is fantastic! It has the perfect pumpkin flavor with a hint of fall spices and it melts in your mouth the minute you consume it.  It is also really easy to make!

Pumpkin Pie Fudge (Adapted from several sources)
-2 cups granulated sugar
-1 cup light brown sugar (I've used dark too)
-3/4 cup butter
-2/3 cup condensed milk
-1/2 cup canned pumpkin
-1 to 1 1/2 teaspoons pumpkin pie spice (for less spice kick just use one teaspoon)
-1 package white chocolate chips
-1 jar (7 oz) marshmallow crème
-1 cup chopped walnuts or pecans (optional)
-1 1/2 teaspoons vanilla extract

Butter a 9x13 baking pan (I have used an 8x8 as well to get larger pieces) and set aside.

In a saucepan, combine the sugars, butter, condensed milk, pumpkin, and pumpkin pie spice.  Heat until all the ingredients are combined and begin to boil.  Stirring constantly, allow the mixture to boil for about 10 minutes or until is reaches 234 degrees on a candy thermometer.

Remove from heat and quickly stir in the white chocolate chips, marshmallow crème, nuts (if using), and vanilla until all ingredients are fully combined and the chips are melted.  Immediately pour the fudge into your prepared baking dish and let sit on a wire rack for at least 2 hours to cool and store in your refrigerator.

Cut the fudge into squares and enjoy the pieces as they melt in your mouth! Enjoy!

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