During our Halloween party, B.O.B. Bob and I received a box of this homemade Pumpkin Spiced Fudge from two of our most amazing neighbors. They were even kind enough to leave out the nuts, so that B.O.B. Bob could actually eat some. I’m not sure how to feel about this. Delighted that B.O.B. Bob won’t end up in the hospital from a serious nut allergy, or suffering complete dismay due to the fact that I don’t get to eat the entire box by myself. One thing is for sure, I will be making this fudge in the next few weeks, and I even have my own little bonus twist planned to make it even more outstanding, if that’s even possible. It involves pecans though, so there won’t be any sharing with B.O.B. Bob.
- 2 Cups Granulated Sugar
- 1 Cup Light Brown Sugar, Packed
- 3/4 Cup Unsalted Butter
- 2/3 Cup Nestle Carnation Evaporated Milk
- 1/2 Cup Libby’s 100% Pure Pumpkin
- 2 Teaspoons Pumpkin Pie Spice
- 1 (12-oz) Package Nestle Toll House Premier White Morsels
- 1 (7-oz) Jar Marshmallow Crème
- 1 Cup Chopped Pecans
- 1 1/2 Teaspoons Vanilla
- Line a 9×13 baking pan with foil
- Combine sugar, brown sugar, evaporated milk, pumpkin, butter, and spice in a 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 a candy thermometer reaches 234 to 240 degrees.
- Quickly stir in the white morsels, marshmallow crème, nuts, and vanilla. Stir vigorously for 1 minute or until the morsels are melted. Immediately pour into the prepared pan. Let stand on a wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, life from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds
- Package the fudge in a cute little box to give as a gift just like my neighbors did. So stinking cute!
- It’s a secret; you’ll have to wait to see what I come up with.
Come Join Us in the Kitchen!
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