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Pumpkin Fudge |

Pumpkin Fudge

  • Author: Laura


  • 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


  1. Line 9″ square pan with aluminum foil. Spray with nonstick spray.
  2. 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.
  3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.
  4. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares. Yield: About 3 pounds
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