Pumpkin Spice Fudge

Made with real pumpkin and fall spices, this Pumpkin Spice Fudge is packed with delicious flavor!

Hello once again, ANO friends! Rachel from {i love} my disorganized life here! Let’s chat for a bit, shall we?

Pumpkin. It seems everyone is obsessed with it. Social media posts are inevitably inundated with pics, posts and comments, all professing the author’s love of the stuff. I don’t know about you, but, it gets to be a bit much. Wait, did I just say that out loud? Is that wrong, sacrilegious even?

Just so we’re clear, I love pumpkin just as much as the next gal. I just don’t get the obsession with it. After all, when you live in a warm hot climate city like I do, it’s hard to get excited about all things fall and pumpkin when it’s still 100+ degrees outside mid September.

I love cooler weather, and by this time of year am soo ready for it. With that being said, let the pumpkinfest begin. Lattes, pies, cookies and cakes, so, why not spiced pumpkin fudge? I mean, why not go full force, right?

I’ll be honest with y’all. When I first discovered this recipe, I wasn’t too sure about it. But, once I tasted it, I was sold. And I wasn’t the only one who loved it. The whole family was smitten. I have a feeling you and your family will love it, too. One recipe makes about three pounds, so it’s perfect for sharing, too, you know, if you’re into that sort of thing.

5 from 1 vote

Print

Pumpkin Spice Fudge

Made with real pumpkin and fall spices, this Pumpkin Spice Fudge is packed with delicious flavor!

Course Dessert

Servings 3 lbs

Author Rachel Willis

Ingredients

• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 1 1/2 sticks butter {3/4 cup}
• 2/3 cup evaporated milk
• 1/2 cup 100% pure pumpkin puree {plain}
• 2 teaspoons pumpkin pie spice
• 1 12 oz package white chocolate morsels
• 1 7 oz jar marshmallow crème
• 1 cup chopped pecans
• 1 1/2 teaspoons pure vanilla extract

Instructions

1. Line a 9 x 13-inch baking pan with foil, set aside
2. In a medium-sized heavy duty saucepan, combine sugars, butter, evaporated milk, pumpkin and pumpkin pie spice
3. Stirring constantly, bring to a rolling boil over medium heat
4. Continue to constantly stir and boil for 12-13 minutes, or until a candy thermometer reads 234-240 degrees f {soft boil stage}
5. Immediately stir in white chocolate morsels, marshmallow crème, nuts and vanilla
6. Stir quickly until morsels are melted and mixture is well combined, about 1 minute
7. Poor mixture into prepared foil-lined pan
8. Let sit until completely cooled, about 2 hours
9. Lift from pan and cut into 1-inch pieces
10. Store tightly covered in refrigerator

You may also enjoy

Like it? Pin it!