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Tuesday, November 25, 2008
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Pumpkin Fudge
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 Tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12 oz) package white chocolate morsels
1 (7 oz) jar marshmellow creme
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
Stir together the first six ingredients in a 3 1/2 quart
saucepan over medium high heat, cook and stir
constantly until the mixture comes to a boil.
Cook stirring constantly until candy thermometer
reads 234 degrees (soft ball stage) or for about
12 minutes. Remove pan from heat, stir in remaining
ingredients until well blended. Pour into a greased
aluminum foil-lined pan (9 inch square) and let it
stand 2 hours or until completely cool. Cut fudge into
squares...makes about three pounds.
