This pumpkin marshmallow fudge, perfectlyseasoned with pumpkin pie spice, is definitely one of my favoritefudges, especially for fall and winter holiday sharing and gift-giving.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Pumpkin Marshmallow& Spice Fudge
2 cups granulated sugar
1 cup light brown sugar, firmly packed2 teaspoons pumpkin pie spice
3/4 cup butter (1 1/2 sticks)
2/3 cup heavy or whipping cream*
1/2 cup pumpkin puree
1 (12-ounce) package quality white chocolate chips** (Do notuse imitation)
1 (7-ounce) jar marshmallow creme
1 cup coarsely chopped pecans, toasted or untoasted as desired(optional)
2 teaspoons vanilla extract
Makes about 3 pounds or 48 (1-inch) servings.
*Or substitute with 2/3 cup evaporatedmilk, half-and-half (light cream) or simply use whole or 2% milk,the fudge will be a little less creamy, even so, it is more thanlikely no one will be the wiser, but you.
**I use (and prefer) NESTL ®TOLL HOUSE® Premier White Morsels. I have used another popular”brand name” of white chocolate chips and was disappointednot only by the inferior taste AND texture, but I had to resortto the use an electric mixer in a vain attempt to coax the chipsto melt completely….an attempt that did not succeed “completely”.Happily the fudge was still pretty good, however, it would havebeen much better had a local grocery store not been out of myfavorite brand.
***The bulb of the candy thermometer shouldnot rest on the bottom of saucepan.
Nutritional Information Per Serving (1/48of recipe): 155.9 calories; 42% calories from fat; 7.9g totalfat; 9.9mg cholesterol; 33.4mg sodium; 67.7mg potassium; 22.6gcarbohydrates; 0.9g fiber; 14.8g sugar; 21.8g net carbs; 0.7gprotein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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