Friday, October 7, 2011


Do have a sweet tooth for yummy fall treats?  When I saw pumpkin pie fudge over at Sugar and Spice (and everything nice) it was jumping off my screen begging me to try it. The fall splendor accompanied with crisp apples, cider slushies and pumpkin everything, is good for the soul.

This is amazing stuff! Yes, I do have a sweet tooth but gave away almost the entire tray. Here's the recipe.
(Makes about 3 lbs.)

2 cups granulated sugar

1 cup light brown sugar

3/4 cup butter (1 and 1/2 sticks)

5 oz. can evaporated milk

1/2 cup canned pumpkin

2 and 1/2 tsp. pumpkin pie spice

2 cups white chocolate chips

1 7oz. jar marshmallow cream

1 cup chopped pecans or walnuts

1 and 1/2 tsp. vanilla

Line a 9 x 13 inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin pie spice in a medium 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. Quickly stir in the white chocolate chips, marshmallow cream, pecans and vanilla. Stir vigorously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces. Store in the refrigerator.

Thank you for stopping by!

Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..


  1. I have a recipe for pumpkin fudge, but have never tried it...yours looks so yummy, I think it is time to try something we have never had! I will be using your recipe, Debbie.

  2. Love the header and the fudge looks wonderful!
    I saw so many owl things at HG and thought of you!

  3. Oh, my goodness, this sounds incredible! I love all things pumpkin, but had never heard of using it in fudge. I'm definitely going to try it!

  4. Never tried pumpkin, I always stick to chocolate walnut, but I have to give this a try, looks fantastic.

  5. So glad you liked the recipe, Debbie!!! My college girl and her friends DEVOURED the entire pan in about 2.5 seconds.....ahhh, to be a 20 year old (with a 20 year old's metabolism) again!

  6. That does sound wonderful, Debbie! What a perfect, October recipe too.

    Love your beautiful header!

  7. sounds delish! I was on Cape Cod this past weekend and went into a store that carries mostly M-C (owner was friends with V and R years ago and has an agreement with Company to sell all their goods!! Anyway, I bought a tall checked cup to copy your idea of placing a plate or bowl on top (I shared this with salesgirl and she thought it was so clever!) Also bought the memo pad in checks to sit by my phone and some ribbon....They are contemplating taking old pieces on commission because many people there want to update, especially to the tan/white checks...I thought that would be a great idea, because I would love to buy some old Honeymoon pieces!

    I took another train ride - Hyannis to Canal for brunch and the Weather was certainly much better than the day we went to Old Forge!!

    Now I imagine we only have a few nice days left til the flakes fly!

  8. wow...sounds scrumptiously tasty..
    first time your space..
    awesome posts with eye catchy cliks..
    Am your happy follower now..:)
    do stop by mine sometime..
    Tasty Appetite

  9. I am in charge of fudge for the holidays...shhh! I am telling you I have to make this!!! yummy!


  10. Boy that sure looks creamy and good. I bet the girls at work would love it.


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