Pumpkins, Pumpkins, Pumpkin Fudge


Pumpkin Fudge


3       Cups Sugar

3/4   Cup Melted Butter

2/3   Cup Evaporated Milk

1/2   Cup Canned Pumpkin

2       Tablespoons Corn Syrup

1        Teaspoon Pumpkin Pie Spice

1        Package White Chocolate Chips (12 ounces)

1        Jar Marshmallow Creme (7 ounces)

1        Cup Toasted Chopped Pecans  (just lightly toast in skillet)

1        Teaspoon Vanilla Extract


You will need a candy thermometer.  Line a 9 inch square baking dish with aluminum foil and spray with cooking spray.  Stir first six ingredients in saucepan over medium-high heat, stirring constantly until mixture comes to a boil.  Keep on heat and stirring until mixture reads 234 degrees on a candy thermometer (about 12 minutes).  Remove from heat, stir in the remaining ingredients, blending well.  Pour into sprayed dish.  Let stand for two hours or until completely cool.  Cut into desired size.  Makes about 3 pounds.  Note:  Do not attempt on humid days.  Fudge or candies requiring certain temperatures to harden will not turn out on our humid southern days especially Divinity.


Wrap some for friends!
All Wrapped Up and Ready to Give!


2 thoughts on “Pumpkins, Pumpkins, Pumpkin Fudge

  1. YUMMY! Can’t wait to try this one! All the pumpkins look so pretty in your beautiful home! Thanks for sharing your awesome talents with us!

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