Pecan Pumpkin Pie Fudge
64
pieces
25 min
PREP TIME
1 hr 45 min
TOTAL TIME

Ingredients

1 cup sugar

1 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter

1/2 cup Land O Lakes® Half & Half

1/2 cup mashed cooked pumpkin  

1 1/2 teaspoons pumpkin pie spice

2 cups miniature marshmallows

1 (12-ounce) package (2 cups) white baking chips

1 teaspoon vanilla

1/2 cup chopped pecans

 

 *Substitute canned pumpkin.

How to make

  1. STEP 1

    Line 8- or 9-inch square pan with aluminum foil, extending over edges. Lightly butter foil; set aside.

  2. STEP 2

    Combine sugar, brown sugar, butter, half & half, pumpkin and pumpkin pie spice in heavy 3-quart saucepan. Cook 5-7 minutes over medium heat, stirring constantly, until mixture boils and sugar is dissolved.

  3. STEP 3

    Reduce heat to low. Cook 7-12 minutes, stirring occasionally, until mixture reaches 234°F (soft ball stage) on candy thermometer. Remove from heat.

  4. STEP 4

    Stir in marshmallows, baking chips and vanilla until mixture is smooth; stir in pecans. Pour into prepared pan. Cool completely.

  5. STEP 5

    Remove fudge from pan using foil; remove foil. Cut into 1-inch squares. Store refrigerated in container with tight-fitting lid up to 3 weeks.

Tip #1

Spoon leftover pumpkin into freezer container; freeze to use in other recipes.

Nutrition

80Calories
4Fat (mg)
5Cholesterol (mg)
20Sodium (mg)
11Carbohydrates (g)
0Dietary Fiber
1Protein (g)

Reviews

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  December 06, 2015

The first time I made this recipe, it took almost an hour to get the sugar/butter/cream mixture to 234 deg. F on low heat. The mixture had cooked so long that the resulting fudge was dry and crumbly (though the taste itself was good!). The second time, I didn't turn the heat down, but stirred constantly at a low boil until it came *just* to the soft-ball stage, and the fudge turned out perfectly -- smooth and slightly chewy. Delicious! I also used a smaller saucepan the second time, so that my candy thermometer was not trying to measure just an inch or so of sugar mixture. (It did still take considerably longer than "7-12 minutes" though.) I put the vanilla chips and marshmallows into a large bowl, and turned out the hot sugar mixture into that, and mixed everything with a silicone spatula until well-blended. The resulting fudge is sweet but not toothachingly so. The pumpkin and spices are a nice change of pace from the usual chocolate.

— says J.R.
Helpful?
  November 22, 2015

This fudge is delicious! Best I ever had???? Super glad I found this amazing recipe!????

— says Charlotte
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