I really wasn't sure how this would turn out but I have to say it way surpassed my expectations. It's not too sweet and it does have a wonderful pumpkin taste! Oh, and it's creamy and smooth. I added the little mini chips because I like chocolate and I think it makes it pretty. Then someone said to sprinkle it with confectioner's sugar. I like it. This is a great recipe.
Recipe for Creamy Pumpkin Fudge
2 Tablespoons butter
2 1/2 cups sugar
2/3 cup evaporated milk
7 ounce marshmallow cream
3/4 cup canned pumpkin (not canned pumpkin pie)
Mix together butter, sugar, evaporated milk, pumpkin and marshmallow cream. Gently simmer for 18 minutes or until it reaches soft ball stage (238 degrees) on a candy thermometer. Take off the heat and let cool for about 10 minutes as you don't want the chocolate to seize when adding the white chocolate chips (don't ask me how I know that).
Add 1 cup white chocolate chips and 1 tsp of vanilla and beat until smooth.
Pour into greased 8" x 8" pan. Let cool in refrigerator. Cut into squares.
Did you see my Pumpkin Mini Pie Crescents?
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Happy Fall, everyone...
HI THERE AND WELCOME!
So happy that you came by to visit. I’m Linda (on the right in the picture). I’m the blogger.
My sister, Carol (left) and I love learning new things to make and do and I blog about it right
Crafts a la mode.
We have a great big family that likes to do these things, too.
From time to time you will see the fruits of their labor.