PUMPKIN PIE FUDGE
Make and share this Pumpkin Pie Fudge recipe from Food.com.
Provided by ame2sky
Categories Candy
Time 30m
Yield 2 pounds candy, 100 serving(s)
Number Of Ingredients 10
Steps:
- LINE bottom of 13 x 9-inch baking pan with parchment paper.
- COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan.
- Bring to a full rolling boil over medium heat, stirring constantly.
- Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees to 240 degrees F (soft-ball stage). If you don't have a thermometer you can check using a clear glass with cold water and by dropping some of the mixture into the glass. A soft ball will form that flattens out when you remove it from the water.
- QUICKLY STIR in morsels/chips, marshmallow crème, and vanilla extract.
- Stir vigoriously for 1 minute or until morsels and crème are melted.
- Immediately pour into prepared pan.
- Let stand on wire rack for 2 hours or until completely cooled.
- Refrigerate tightly covered.
- To serve, cut into 1-inch pieces.
Nutrition Facts : Calories 59.5, Fat 2.3, SaturatedFat 1.4, Cholesterol 4.7, Sodium 18.6, Carbohydrate 9.6, Sugar 8.7, Protein 0.3
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