Spiced Pumpkin Fudge



  • 2 cups white sugar
  • 1 cup packed light brown sugar
  • 3/4 cup (1 ½ sticks) butter or margarine
  • 2/3 cup (5 oz. can) evaporated milk
  • 1/2 cup pure pumpkin
  • 2 teaspoons pumpkin pie spice
  • 2 cups (12 oz. pkg.) white candy morsels
  • 1 jar marshmallow crème
  • 1 cup chopped pecans
  • 1 1/2 teaspoons vanilla


Line 13 x 9 inch pan with foil. Combine sugars, butter or margarine, evaporated milk, pumpkin and spice in medium heavy-duty saucepan. Bring to a full, rolling boil over medium heat, stirring constantly for 10 ? 12 minutes, or until candy thermometer reaches soft ball stage (234-240°). Quickly stir in morsels, marshmallow, crème nuts and vanilla. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate, tightly covered. To cut, lift from pan; remove foil. Cut into 1 inch pieces. Makes about 3 pounds.

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