Pumpkin is such a versatile ingredient, adaptable to both savory and sweet dishes, and is not only one of my favorite foods but also plentiful during my favorite season of the year--Fall.
Pumpkin fudge is a creamy, ambrosial concoction made with canned pumpkin. My version uses cinnamon chips and toasted pecans.
Pumpkin Pecan Fudge
2 cups white sugar
1 cup brown sugar
3/4 cup salted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 cups white chocolate chips
1 cup cinnamon chips
1 (7 ounce) jar marshmallow creme
1 cup toasted pecans, coarsely chopped
2 teaspoons vanilla extract
Spray 13 x 9-inch baking pan with baking spray.
Combine sugars, evaporated milk, pumpkin, and butter in medium, heavy-duty sauce pan. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, until candy thermometer reaches 234 degrees F to 240 F (soft-ball stage).
Stir in chips, marshmallow creme, pecans, and vanilla extract. Stir vigorously, making sure chips are melted, until mixture thickens slightly. Pour into prepared pan. Place on wire rack until cool. Cover and refrigerate. Cut into pieces. Makes about 3 pounds.
