Ingredients for - Pumpkin Fudge
How to cook deliciously - Pumpkin Fudge
1. Stage
Line a 13-inch-x-9-inch pan with aluminum foil. Grease the foil with 1 tablespoon of butter, and set it aside.
2. Stage
Cube the remaining butter and place it in a large saucepan. Add the granulated sugar, brown sugar, evaporated milk, pumpkin puree, cinnamon, pumpkin pie spice and nutmeg. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low. Cook and stir the mixture until a candy thermometer reads 238°F (soft-ball stage). Editor’s Tip: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your pumpkin fudge recipe temperature up or down based on your test.
3. Stage
Remove from the heat. Stir in the cinnamon baking chips until melted. Stir in the marshmallow creme, 2/3 cup of the chopped pecans and the vanilla extract. Transfer the fudge to the prepared pan. Sprinkle the top with the remaining 1/3 cup pecans. Chill the pumpkin fudge until it’s firm.
4. Stage
Using the aluminum foil, lift the fudge out of the pan. Discard the foil, and cut the fudge into 1-inch squares.
