Pumpkin Fudge
Pumpkin fudge is a great sweet treat to make for a party or for your family. Whatever you reasons are for making it you will not be disappointed!
Equipment
- candy thermometer
Ingredients
- 3 cups sugar
- 3/4 cup butter
- 15 ounce can of evaporated milk
- 1/2 cup pumpkin puree recipe below
- 1 10 ounce package cinnamon-flavored pieces
- 17 ounce jar of marshmallow creme
- 3/4 cup chopped walnuts toasted
Instructions
- Line a 13×9 inch baking pan with wax paper or tin foil, extending over edges of pan. Butter the paper or foil and set pan aside.
- In a large saucepan heat up the sugar, butter, evaporated milk, and pumpkin over medium-high heat stirring until mixture starts to boil.
- Clip a candy thermometer to the side of the pan.
- Reduce heat to medium-low and continue boiling stirring frequently, until the thermometer registers 234 degrees F, soft-ball stage. Adjust the heat of the stove as necessary to maintain a steady boil.
- Remove thermometer from the saucepan.
- Remove saucepan from heat and stir in the cinnamon-flavored pieces. Stir until melted.
- Lastly, stir in marshmallow creme and walnuts.
- Quickly pour out the fudge into the prepared pan and spread it out evenly.
- Let fudge cool to room temperature.
- When fudge has set and is firm, lift the fudge out of the pan using the foil/wax paper.
- Cut into bit sized squares.
- Place on a serving dish or tray and cover and place in the fridge.