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Pumpkin Fudge
Carolyn Pasko
3 cups sugar
3/4 c melted butter           
2/3 cup evaporated milk
1/2 c canned pumpkin
2 TLB  corn syrup             
1 tsp. pumpkin pie spice
1 (12 oz) pkg white chocolate morsels
1 (7 oz) jar marshmallow crème
1 cup chopped  pecans
1 tsp. vanilla extract

Grease 9 inch pan before you begin to cook the fudge.
 
Stir together first 6 ingredients in saucepan over medium heat and cook, stirring constantly until mixture comes to a boil. Cook stirring constantly until a candy thermometer reads 234 degrees (soft ball stage) or for about 12 minutes. Remove pan from heat and stir in remaining ingredients until well blended. Pour into greased pan. Let stand 2 hours or until completely cool. Cut fudge into squares. Makes about 3 pounds.        

from 10/16/2010 meeting, Fairmont, WV