Pumpkin Fudge

Pumpkin Fudge.

Yeah....sounds weird.

I figured I would give it a try though since it was different and I wanted to make something fun for a work party. (I also made Pumpkin Chocolate Chip bread just in case)

For some reason I imagined it tasting like a pumpkin smells....don't ask.

Well, it didn't taste like a pumpkin smells at all! I was pleasantly surprised!

The texture was amazing and the taste was much like pumpkin pie but in fudge form!

It was a success!
The only thing I would change for next time would be the amount of spice in the recipe.

My favorite fudge is still maple. Mmmmmmm......maple. (Recipe coming soon)

Here is the recipe for this rich festive fall treat!

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Pumpkin Fudge 

Yields: 3 pounds
Ingredients:
3 cups sugar
¾ cup salted butter, melted
2/3 cup evaporated milk
½ cup 100% pure pumpkin puree (not pumpkin pie mix)
2 Tbsp light corn syrup
3/4 tsp pumpkin pie spice (original recipe called for 1 tsp)
12 ounces (1 bag) white morsels
7 ounces (1 jar) marshmellow fluff/crème
1 tsp pure vanilla extract

Line a pan with parchment paper. Using a 9 inch pan will give you about an inch thickness.
Stir the first 6 ingredients together in a 3 qt saucepan and heat on medium-high stirring constantly until the temperature reaches 234 degrees (or soft ball stage) on a candy thermometer, about 15 minutes.
Remove from heat and stir in the remaining ingredients quickly. Stir until well blended and uniform. Pour into the prepared pan. For a decorative top, melt some white morsels and lightly drizzle over the top of the hot fudge in the pan. Allow to cool for a couple hours or overnight until solid.  Cover with plastic wrap after about an hour.
Once solid, cut into squares. Enjoy.

Recipe adapted from Recipe Girl, recipegirl.com