Thursday, November 5, 2009

Spiced Pumpkin Fudge


It can't be a halloween party unless my guests get a little trick or treat! I made some spice pumpkin fudge for friends to take home. It was super easy to make and has the delicious flavor of spiced pumpkin in a creamy texture. I found this recipe online through Libby's site. This was the first time I ever used marshmallow "fluff" to make fudge and I thought it really added a nice soft and creamy texture to the fudge. One thing I did differently from the original recipe was to use Wilton candy melts in place of the white chocolate chips. I used one package of Wilton's candy melts in the orange color. Using the orange colored candy melts added additional color to the fudge. This would make for a nice treat for the upcoming Thanksgiving holidays too!


Spiced Pumpkin Fudge
recipe adapted from Libby
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 3/4 cup (1 1/2 sticks) butter or margarine
  • 2/3 cup (5 fl.-oz. can) canned evaporated milk
  • 1/2 cup canned pure pumpkin
  • 2 teaspoons pumpkin pie spice
  • 2 cups (12-oz. pkg.) white chocolate chips or Wilton's orange candy melts
  • 1 jar (7 oz.) marshmallow crème
  • 1 cup chopped pecans
  • 1 1/2 teaspoons vanilla extract

LINE 13 x 9-inch baking pan with foil.

COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-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 240º F (soft-ball stage).

QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. 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.