God Bless America Nutty Pumpkin Fudge

             Since it’s pumpkin season, I thought you might like to try this recipe from the South Carolina Living Magazine, submitted by Tina Corcoran from Abbeville.  I served it at an open house last Christmas and everyone loved it.  I also included it in gift bags for my neighbors.  I suggest you share the fudge with lots of people, so you don’t eat too much of it yourself.   By the way, for obvious reasons, cut it into small pieces.  (unlike the picture below)  It’s delicious 🙂 , but full of calories! 😦

Nutty Pumpkin Fudge

  • 3 cups granulated sugar
  • ¾ cup melted butter
  • 2/3 cup evaporated milk
  • ½ cup canned pumpkin
  • 2 tblsp. corn syrup
  • 1 tsp. pumpkin pie spice
  • 1 12-oz. package white chocolate morsels
  • 1 7-oz. jar marshmallow crème
  • 1 cup chopped pecans
  • 1 tsp. vanilla

Stir together first 6 ingredients in a 3 ½ -quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil.  Cook, stirring constantly, until a candy thermometer registers 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 9-inch square pan.  Let stand 2 hours or until completely cool; cut fudge into squares.  Serves 12                      



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