I can’t make fudge, okay… well, I couldn’t make Fudge for the longest time. No matter which recipe I tried, it was impossible, it was either grainy or it wouldn’t set. I tried, I really really tried. I used really reliable sources, even my old standby, never let me down, Joy of Cooking couldn’t help, and neither could the No Fail recipes from Epicurious, I had the right sources, the right tools… like a Candy Thermometer but still the results were not good… It was clearly me, and in fact they were so bad I stopped trying for a long time.
Now of course, not making fudge isn’t the most terribly thing, but it was sad. I really wanted to be able to make an assortment of fun seasonally flavoured fudge to use on Christmas Cookie Trays and in baskets and treat bags that I often give away to colleagues, teachers and neighbors over the holidays. My boys, including my husband also all really like it, and it’s one of the first treats the buy when we go to any fair, market or chocolate shop that has it. For me it was a big time #momfail #cantmakefudge
Why am I telling you this? Because THIS PUMPKIN SPICE FUDGE IS AMAZING! And if I can make it, so can YOU! I’m pretty sure it’s the Marshmallow Creme that makes it so fool proof. With this basic recipe in hand, the world of fudge has opened up and I’m so excited to experiment!
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- 3 C sugar
- 3/4 C unsalted sweet cream butter softened
- 5 oz can evaporated milk
- 1/2 C pumpkin puree
- 1 1/4 C white chocolate chips
- 1 tbsp ground cinnamon
- 1-7 oz jar of marshmallow creme
- Line a 9x9 baking dish with parchment paper
- Spray parchment paper with cooking spray and set aside
- Using a large sauce pan, combine the sugar, butter, milk and pumpkin
- Cook on medium to high heat until the mixture starts to boil while frequently stirring
- Once mixture is smooth, place a candy thermometer into the mixture and continuously stir the mixture until the candy thermometer temperature reaches 234 degrees
- Once at 234 degree's, remove pot from stove and mix in the chocolate chips, cinnamon, and marshmallow creme and continue to mix until melted
- Pour mixture into the prepared pan and set onto the counter to cool and harden overnight
- Remove from pan and cut into 1 inch squares.