A festive twist on classic fudge.
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1 cup granulated sugar
1 cup firmly packed brown sugar
12 cup Land O Lakes® Butter
12 cup Land O Lakes® Half & Half
12 cup canned pumpkin
1 12 teaspoons pumpkin pie spice
2 cups miniature marshmallows
1 (12-ounce) package (2 cups) white baking chips
1 teaspoon vanilla extract
12 cup chopped pecans
STEP 1
Line 8- or 9-inch square pan with aluminum foil, extending over edges. Lightly butter foil; set aside.
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.
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.
STEP 4
Stir in marshmallows, baking chips and vanilla until mixture is smooth; stir in pecans. Pour into prepared pan. Cool completely.
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.
Spoon leftover pumpkin into freezer container; freeze to use in other recipes.
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