I’m not kidding. The great big taste of pumpkin pie, wrapped up in a sweet little indulgent square of fudge. This pumpkin fudge is the ultimate in pumpkin desserts.
If you thought growing your own pumpkins was the cat’s pajamas (See my article here on How to Grow Your Own Pumpkins) You can’t even begin to imagine just how happy you will be when you use that same pumpkin that you grew yourself to make your own Fresh Pumpkin Fudge. Yep. THAT happy. For more on Preserving Pumpkins, read my post on DIY Pumpkin Puree
- 3/4 cup chopped cold butter
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar
- 2/3 cup evaporated milk (not sweetened)
- 2/3 cup pureed pumpkin
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground allspice
- 1/8 tsp. ground cloves
- 12 oz white chocolate
- 7 oz marshmallows
1. Combine all ingredients, except the chocolate and marshmallows, in a large heavy pot. Prepare a 9×13 pan by lining it with foil
2. Affix your candy thermometer to the side of your pot, and heat on low to medium, until boiling.
3. Use a pastry brush to wipe the inside of the pot, sweeping the crystals back into the candy ( this is one part of what helps to get that fudgy texture, as opposed to the brown sugar candy texture)
4. Watch closely! When your candy mixture reaches 235 on the candy thermometer, removed from heat, and beat in with a wooden spoon the chocolate and marshmallows, until all is melted. Beat the mixture with the wooden spoon until it looks glossy. This is the second part to making fudge fudgy instead of sugary.
5. Carefully pour the candy into the prepared baking pan, and level smooth, cover and let harden at room temperature. Once hardened, cut and serve.