First, I must apologize for all the sweet treat posts lately, including today’s pumpkin fudge recipe. The Fall season has put me in the baking mood. I love to bake! I had a long list of stuff I wanted to try before Halloween. Unfortunately, I’m not gonna get to all that I want to this year. However, now I know where to pick up next year.
I still have a few more sweets that I want to share before Halloween. I do promise that I have two good main dishes and a side planned for this week. Then next week, I have a breakfast planned and a good side for Halloween. I also have a giveaway again this week that I will start tomorrow so make sure to stop back then.
So on to today’s recipe. This recipe comes from one of my favorite sites, Recipe Girl. Love her stuff! I love fudge that you can get from fudge shops, however, I’ve never really found a recipe to make at home that I love except for the recipe from my husband’s grandmother. It is the best but requires beating the stuff forever with a wooden spoon. Last time we made it, we broke my favorite wooden spoon. However, this fudge was easier than grandma’s recipe and it was fabulous.
Now it doesn’t really have a pumpkin flavor to it.
It just has a fabulous flavors of Fall, but I am sure the pumpkin helps make this fudge healthier. I mean your gettin veggies and fiber in this fudge. Can fudge be healthy? With this one I am saying yes. At least that’s what I am tellin myself every time I eat a piece.
Now, I only added half the amount of toasted pecans when I made this. This was definitely a mistake. The pecans were what helped make this fudge so delicious. I would highly recommend adding ALL the pecans. I would also recommend toasting them. Toasting nuts really brings out the flavor. Love it! Do it! All you do to toast them is stick them on a cookies sheet. Place them in a 350 degree oven for 4 minutes. Give them a stir and cook them for another 4 minutes. Let them cool and that’s it. Oh, and Lori from Recipe Girl let me know that this fudge can be frozen.
I have a bonus recipe that I want to make sure new followers check out. It’s a recipe I posted last year for Candy Corn Cookies. Another sweet treat to celebrate Halloween with.Print
- 3 cups granulated sugar
- ¾ cup melted butter
- 2/3 cup evaporated milk
- ½ cup canned pure pumpkin
- 2 Tbs corn syrup
- 1 tsp pumpkin pie spice
- 12 oz package white chocolate morsels
- 7 oz jar marshmallow crème
- 1 cup chopped pecans, toasted (optional, but I highly recommend))
- 1 tsp vanilla extract
- Line 9″ square pan with aluminum foil. Spray with nonstick spray.
- Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
- Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.
- Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares. Yield: About 3 pounds