Spiced Pumpkin Fudge

For my weekly baking I was looking for something new that wasnt a cookie, cake, tart, etc. So after doing some searching I found this recipe on Joelen’s Blog found thru Libby! I did have some issue with the fudge not setting, so I used the unset fudge to use as a truffle filling. I added a bit more melted white chocolate and marshmallow cream  to thicken similar to truffle filling and dipped them in dark chocolate! I sent this with H to the garage where he works on his car. I love trying out new treats on them as they are so very appreciative! Here is the original fudge recipe below. Hope it works out for you!! It did still taste AMAZING! 🙂



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
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 vigorously 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.


2 Comments on “Spiced Pumpkin Fudge”

  1. Megan says:

    I saw that recipe too – and am dying to try it! Using it as truffle filling was a great idea, I’d like to make it that way too.

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