Pumpkin Fudge
While sweet pies tend to get most of the attention during pumpkin season, another delicious way to use this ingredient is to make pumpkin fudge!
Servings 20 pieces
Calories 360kcal
Equipment
- 1 Square baking pan 8 x 8
Ingredients
- 2 cups granulated sugar
- 1 cup light brown sugar packed
- ½ teaspoon Kosher salt
- 1 ½ sticks butter high quality
- ⅔ cup evaporated milk
- ½ cup pure pumpkin puree
- 1 ½ T pumpkin pie spice
- 2 cups white chocolate chips high quality
- 7 oz marshmallow creme
- 1 cup hazelnuts chopped and toasted
Instructions
- Line an 8x8 baking pan with foil, then grease with baking spray.
- Combine sugar, brown sugar, evaporated milk, pumpkin, butter, salt, and spice in a medium saucepan.
- Bring sugar mixture to a rolling boil, stirring constantly. Boil, stirring constantly, for 12-14 minutes or until candy thermometer reaches 236°. When the mixture has reached the ‘soft ball’ stage, take it off the heat.
- Let cool for about 10 - 15 minutes and stir in the chocolate chips, marshmallow cream, and three-fourths of the hazelnuts.
- It's at this time that you can beat the fudge with a spoon and your hand or an electric mixer.
- Immediately pour into the prepared pan. Top with remaining hazelnuts.
- Let the pan stand on a wire rack until completely cooled, then refrigerate tightly-covered.
- To serve, lift from the pan; remove the foil and cut into 3/4 inch squares.
Nutrition
Serving: 1piece | Calories: 360kcal | Carbohydrates: 52g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 142mg | Potassium: 150mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1193IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg