Saturday, October 1, 2011

Pumpkin Fudge

2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 (12 ounce) packages white chocolate chips
1 (7 ounce) jars marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

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.  Flash freeze & place in a labeled ziploc bag, removing as much air as possible.

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