Pumpkin Fudge
Pumpkin Fudge is a hor d'oeuvre that serves 192. For 7 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. One serving contains 36 calories, 0g of protein, and 2g of fat. It is brought to you by Brown Eyed Baker. 3184 people found this recipe to be delicious and satisfying. If you have white chocolate chips, pecans, light brown sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an improvable spoonacular score of 1%. If you like this recipe, take a look at these similar recipes: Pumpkin Fudge, Pumpkin Fudge, and Pumpkin Fudge.
Servings: 192
Preparation duration: 45 minutes
Ingredients:
½ cup canned pumpkin
2 cups granulated sugar
1 cup light brown sugar
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans
2 teaspoons pumpkin pie spice
¾ cup unsalted butter
1½ teaspoons vanilla extract
2 cups white chocolate chips
Equipment:
baking paper
baking pan
aluminum foil
candy thermometer
sauce pan
frying pan
wire rack
Cooking instruction summary:
1. Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.2. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium 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.3. Quickly stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract. Stir vigoriously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces.
Step by step:
1. Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.
2. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium 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.
3. Quickly stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract. Stir vigoriously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan.
4. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered overnight.
5. Cut into 1 inch pieces.
Nutrition Information:
covered percent of daily need
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