These sweet little squares of pumpkin, marshmallow, and white chocolate create the most delectable little candies. This recipe is a great way to celebrate the changing of the leaves and the parade of (sometimes questionable) Halloween costumes through your neighborhood. It is a great twist on classic chocolate fudge, and the spices combined to make this pumpkin fudge amount to a delicious autumn treat!
Pumpkin Pecan Fudge
Author: Sweet Peas Kitchen
Prep time:
Total time:
original recipe can be found here: http://sweetpeaskitchen.com/2010/10/pumpkin-fudge/
Ingredients
- 1 cup chopped pecans, divided
- 1½ cups granulated sugar
- 1½ cups packed light brown sugar
- ¾ cup (1½ sticks) unsalted butter, cut into small pieces
- ⅔ cup (5 fl.-oz. can) evaporated milk
- ⅔ cup pureed pumpkin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon allspice
- 2 cups (12-oz. pkg.) white chocolate chips
- 1 jar (7 oz.) marshmallow fluff
- 1½ teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
- Line a 13 x 9-inch baking pan with parchment or foil letting it extend up the two short sides of the pan and overhang slightly on both ends.
- In a heavy saucepan, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spices. Bring to a full rolling boil stirring constantly for 10 to 12 minutes.
- Quickly stir in white chocolate chips, marshmallow fluff, ¾ cup pecans and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan and top with remaining ¼ cup pecans. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove parchment/foil. Cut into 1-inch pieces.
