Welcome To Day 25 Of Baking With Pumpkin!
So far it’s been a decent weekend…aside from some teeth pain I am having, which I hope is from sinus issues. I am going to give it a few days and see what happens.
It’s been a day filled with cleaning and re-arranging here at my home! I hate to say it, but around this time every year we start planning the look of the house for Christmas. Yup, we move stuff around and decide where the Christmas tree will go and so forth. It’s all planned out now, everything moved and the house is clean!
I have to tell you, this fudge was my very first attempt ever at making fudge of any kind and well, it’s amazing. Many people have eaten it and many people raved about how awesome it is. It sure made lot’s of people happy.
It’s dangerous though, you could easily eat way too much of it,lol. I will be making this again and again and again! It really does taste like a delicious pumpkin pie.
- 2 Cups Granulated Sugar
- 1 Cup Light Brown Sugar
- ¾ Cup Unsalted Butter
- ⅔ Cup or 5-ounce Can Evaporated Milk
- ½ Cup Canned Pumpkin
- 2 Teaspoons Pumpkin Pie Spice
- 2 Cups White Chocolate Chips
- 1 (7 oz.) Jar Marshmallow Cream
- 1 Cup Chopped Pecans
- 1½ Teaspoons Vanilla Extract
- Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.
- Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes.
- Quickly stir in the white chocolate chips, marshmallow crème, pecans and vanilla extract. Stir vigorously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces.
