Pumpkin Spice Fudge

Pumpkin Spice Fudge

Product Code: R0266

This easy Pumpkin Spice fudge is loaded with all the flavors of fall.  For a darker fudge, add 1 teaspoon ground cinnamon along with the canned pumpkin.

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Ingredients

1 cup white chocolate chips
1 (7-ounce) jar marshmallow cream
2 1/2 cups granulated sugar
2/3 cup evaporated milk (not sweetened condensed milk)
1/2 cup canned pumpkin
2 tablespoons butter
1/2 teaspoon Madagascar or Mexican Vanilla Extract
1 teaspoon LorAnn Pumpkin Spice Bakery Emulsion
About 1 1/2 cups whole pecans or 1 cup chopped pecans (optional)

Directions

  1. Line an 8" x 8" or 9" x 9" pan with tin foil; set aside.
  2. In a large mixing bowl, combine the white chocolate chips and marshmallow cream; set aside.
  3. In a good quality (heavy) 3-quart saucepan, bring the sugar and milk to a rolling boil over medium heat, stirring until the sugar dissolves and mixture begins to boil.  Stir in the pumpkin.  Insert a candy thermometer and continue to boil, stirring constantly to prevent scorching, until the mixture just reaches the soft ball stage (234º F to 236º F).
  4. Remove from heat.  Stir in the butter until melted.  Pour the hot mixture over the white chocolate and marshmallow mixture.  Stir until white chocolate is melted and mixture is smooth.  Stir in Vanilla Extract and Pumpkin Spice Emulsion.  If using chopped pecans, stir in now.  
  5. Pour into prepared pan.  If using whole pecans, allow fudge to cool slightly and place pecans at even intervals on top of fudge so that each cut square will be decorated with a pecan. 
  6. Cool completely and cut into squares.  Store in an airtight container.

  7. Pumpkin Spice Fudge


    Pumpkin Spice Fudge
    By
    This easy Pumpkin Spice fudge is loaded with all the flavors of fall. For a darker fudge, add 1 teaspoon ground cinnamon along with the canned pumpkin.
    Ingredients
    • 1 cup white chocolate chips
    • 1 (7-ounce) jar marshmallow cream
    • 2 1/2 cups granulated sugar
    • 2/3 cup evaporated milk (not sweetened condensed milk)
    • 1/2 cup canned pumpkin
    • 2 tablespoons butter
    • 1/2 teaspoon Madagascar or Mexican Vanilla Extract
    • 1 teaspoon LorAnn Pumpkin Spice Bakery Emulsion
    • About 1 1/2 cups whole pecans or 1 cup chopped pecans (optional)
    1. Line an 8" x 8" or 9" x 9" pan with tin foil; set aside. 2. In a large mixing bowl, combine the white chocolate chips and marshmallow cream; set aside. 3. In a good quality (heavy) 3-quart saucepan, bring the sugar and milk to a rolling boil over medium heat, stirring until the sugar dissolves and mixture begins to boil. Stir in the pumpkin. Insert a candy thermometer and continue to boil, stirring constantly to prevent scorching, until the mixture just reaches the soft ball stage (234º F to 236º F). 4. Remove from heat. Stir in the butter until melted. Pour the hot mixture over the white chocolate and marshmallow mixture. Stir until white chocolate is melted and mixture is smooth. Stir in Vanilla Extract and Pumpkin Spice Emulsion. If using chopped pecans, stir in now. 5. Pour into prepared pan. If using whole pecans, allow fudge to cool slightly and place pecans at even intervals on top of fudge so that each cut square will be decorated with a pecan. 6. Cool completely and cut into squares. Store in an airtight container.
    Prep time:
    Cook time:
    Total time:
    Yield: undefined
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