Great Pumpkin Fudge
  • 3 cups sugar
  • 3/4 cup unsalted butter, melted
  • 2/3 cup evaporated milk
  • 1 cup canned pumpkin
  • 2 Tbsp corn syrup
  • 2 1/2 tsp pumpkin pie spice
  • 9 oz white chocolate, chopped
  • 7 oz jar marshmallow crème
  • 1 cup walnuts, chopped and toasted
  • 1 tsp vanilla extract
  1. Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil.
  2. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).
  3. Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!).
  4. Pour into a greased, foil-lined 8-inch square pan.
  5. Let stand 2 hours or until completely cool; cut fudge into squares.
Each square is like taking a bite of sweet pumpkin pie. From: Confections of A Foodie Bride Adapted from Southern Living