PUMPKIN PIE FUDGE

Each fall, I get a craving for the taste of pumpkin pie spice. Fall splendor accompanied with crisp apples, cider slushies and pumpkin everything, is good for the soul.

This is amazing stuff that I make every fall!

PUMPKIN PIE FUDGE (from Leslie in Old Forge, NY)

(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!  Please come back on Thursday when I share my mystery ingredient for Foodie Friday at Rattlebridge Farm.
xo
Debbie