I’ve been on a pumpkin kick lately. I guess I want to make as many pumpkin treats as I can before people decide that it’s not “pumpkin season” anymore. This pumpkin pie fudge has been on my list of things to make for a while now. I saw it on Confections of a Foodie Bride last fall and recently, when I was looking through some old recipes I’d written down a couple years ago, I saw that I’d copied this same recipe from my mom’s issue of Southern Living. So basically, I just HAD to make it this year!
I don’t know why I waited so long. Fudge is my favorite candy, but I haven’t had much that isn’t chocolate. This fudge was different from your typical fudge, but it was so good. It was perfectly sweet and had just the right amount of pumpkin flavor. The white chocolate also added a nice touch of flavor. It wasn’t difficult to make, especially with a candy thermometer. You’ll do some pretty tough stirring, but it’s worth the effort. I will definitely be making this a regular treat during the fall from now on!
Pumpkin Pie Fudge, adapted from Southern Living
3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate, chopped
7 oz jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp vanilla extract
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).
Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Source: Southern Living magazine, also seen on Confections of a Foodie Bride