Pumpkin Fudge Recipe

Pumpkin Fudge
Pumpkin Fudge


9×9 baking pan

Aluminum foil

2/3 cup evaporated milk

2 1/2 cups white sugar

3/4 cup canned pumpkin

1 teaspoon ground cinnamon

7 ounces marshmallow creme

2 tablespoons butter

1 cup white chocolate chips

1 teaspoon vanilla extract

1/3 cup crushed walnuts (various nuts of your choice is optional)


1. Line baking pan with aluminum foil, set aside.

2. Using a 3 quart saucepan, heat evaporated milk and sugar and bring to a boil.  Stir occasionally with a wooden spoon.

2. Stir in canned pumpkin and cinnamon and bring to a boil.

3. Stir in marshmallow creme and butter and bring to a boil.  Cook and stir occasionally for 18 minutes.

4. Remove from heat and a mix in white chocolate ships, vanilla and walnuts.  Stir until chips are melted.  Pour into pan.

5. Cool and story in a dry place.


Author: mizdaryl

I enjoy blogging about DIY projects/crafts, recipes, traveling, music for my aural pleasure, and my daily randoms of life. Take a ride with me through the road of life.

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