Pumpkin Fudge - cooking recipe

Ingredients
    2 cups sugar
    1 cup firmly packed brown sugar
    3/4 cup butter
    2/3 cup evaporated milk
    1/2 cup canned pumpkin
    1 1/2 - 2 teaspoons pumpkin pie spice
    1 (12 ounce) package white chocolate chips
    1 (7 ounce) jar marshmallow creme
    1 cup chopped pecans
    1 1/2 teaspoons vanilla extract
Preparation
    In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
    Continue heating until mixture begins to boil, stirring constantly.
    Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
    Remove pan from heat; stir in chocolate chips until melted.
    Add in remaining ingredients; stir to mix well.
    Pour into a buttered 13x9 inch baking pan; cool to room temperature.
    Cut into squares; stor in the refrigerator in an air-tight container.

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