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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!
Prep Time 30 minutes
Course Dessert
Cuisine American

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.