Making Pumpkin Fudge

only requires 1/2 cup - so you might want to find something else to make that has pumpkin in it

This is what it looks like with the first 6 ingredients mixed together before it gets to 234 degrees (soft-ball stage)

This is the soft-ball stage - 234 degrees.

Remove from heat & add

The stickiest stuff in the whole wide world.

I didn't take a picture of the toasted pecans.. they aren't as exciting.

Also didn't take a picture of the pan with all these ingredients post soft-ball stage.

It's hard work, and you have to move fast.

I recommend adding EVERYTHING - marshmallow cream, white chocolate chips, pecans, and vanilla all at once.. then, stir stir stir with a heavy wooden spoon until you can't stir anymore.

CLICK HERE for the actual recipe and a picture of the end result.

Pumpkin Fudge

I got this recipe from Southern Living. I wasn't sure how I'd like pumpkin flavored fudge. OMG!!

It's FABULOUSLY DELICIOUS!!!

Ingredients:

3 cups sugar

3/4 cup melted butter

2/3 cup evaporated milk

1/2 cup canned pumpkin

2 tablespoons corn syrup

1 teaspoon pumpkin pie spice

1 (12-ounce) package white chocolate morsels

1 (7-ounce) jar marshmallow creme

1 cup chopped pecans, toasted

1 teaspoon vanilla extract

Directions:

Stir together first 6 ingredients in a 3 1/2 quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234 degrees (soft-ball stage) - about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool. Cut fudge into squares.