Pumpkin Fudge | Gregs Kitchen
Welcome to Gregs Kitchen.
Pumpkin Fudge / great Thanksgiving recipe
Y'all this is one of my most asked for recipes during the fall season. Let me know what you think about her version and y'all enjoy.
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So here ya go.
Ingredients:
1 1/2 sticks butter
1 1/2 cup brown sugar
1 1/2 cup white sugar
2/3 cup half/half
2/3 cup pumpkin puree (not pumpkin pie mix)
1 T. Pumpkin spice mix ( )
1/2 t. salt
1 1/2 t. vanilla
1 bag white chocolate chips
7 oz. jar of marshmallow fluff
1 cup crushed pecans
For full recipe :
Pumpkin spice mix:
Candy Thermometer and Laser probes:
Greg Kantner / Greg's Kitchen
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Love & Best Dishes: Buttery Pumpkin Pie Fudge Recipe | Easy Pumpkin Dessert Recipes
Buttery Pumpkin Pie Fudge Recipe | Easy Pumpkin Dessert Recipes - This time of year, pumpkin desserts with canned pumpkin are must. Today, Paula's making pumpkin fudge easy!
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Buttery Pumpkin Pie Fudge Recipe:
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Pumpkin Pie Fudge
Soft, creamy fudge with all the flavors of your favorite pumpkin pie. A sweet way to usher in fall.
You can print the full recipe here
Ingredients
3/4 cup unsalted butter
3 cups sugar
2/3 cup evaporated milk 5-oz can
1 cup canned pumpkin
2 tablespoon light corn syrup
2 1/2 teaspoons pumpkin pie spice
9 oz white chocolate chips 1 1/3 cups
7 oz marshmallow fluff
1 teaspoon vanilla extract
Instructions
Line a 9×9 baking dish with aluminum foil so that there's extra hanging over all four edges to use as handles. Lightly coat foil with cooking spray.
Melt butter over medium heat in a medium saucepan. Stir in the sugar, milk, pumpkin, corn syrup, and pumpkin pie spice and increase heat to medium-high.
Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring frequently, until a candy thermometer reads 235 degrees F (soft-ball stage). This can take anywhere from 10-20 minutes depending on your interpretation of medium-high heat.
Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended.
Pour hot fudge mixture into the prepared pan. Let stand 2 hours or until completely cool.
Refrigerate for one hour before cutting fudge into squares.
Notes
This fudge is sweet. If you prefer desserts that aren't overly sweet, you can add 1/4 teaspoon salt OR use salted butter instead of unsalted.
Be sure to let the fudge cool completely and then chill in for a few hours for best results.
Making Pumpkin Fudge – A Southern Living Recipe
In this video, I am making Pumpkin Fudge using a recipe from The October 2005 edition of Southern Living Magazine.
* Southern Living Magazine
* Candy & Deep Fry Thermometer
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Easy No Bake Pumpkin Fudge Recipe is Delicious and Easy to Make!
You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!
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25% off NOW! ????❤️ Quick and Easy Recipes! ❤️ Dining On A Dime Cookbook
Pumpkin Fudge Recipe uses real pumpkin and just 4 other simple ingredients to make a melt in your mouth fudge!
25% off NOW! ????❤️ Quick and Easy Recipes! ❤️ Dining On A Dime Cookbook
Recipe Here:
Pumpkin Fudge Recipe
4 cups white chocolate chips 24 ounces (weight not liquid)
1 cup sweetened condensed milk
2 1/2 tablespoons 100% pumpkin puree (read ways to use left over pumpkin here)
1 teaspoon vanilla extract
1 1/2 teaspoon pumpkin spice
Line an 8×8 pan with parchment paper and set aside.
Melt the white chocolate chips and sweetened condensed milk together over low heat until smooth and combined, stirring often. Alternatively, melt in the microwave. Microwave for 30 seconds, stir well, and then continue to microwave at 30 second intervals stirring very well until just combined. The mixture will be very thick. Stir in the pumpkin, vanilla, pumpkin pie spice.
Pour into a lined pan. Refrigerate at least four hours to set. Cut and serve.
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Spiced Pumpkin Fudge Recipe!
This spiced pumpkin fudge turned out amazing! I hope you give it a try.
Ingredients:
• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 fl.-oz. can) Evaporated Milk
• 1/2 cup LIBBY'S® 100% Pure Pumpkin
• 2 teaspoons pumpkin pie spice
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® White Morsels
• 1 jar (7 oz.) marshmallow crème
• 1 cup chopped pecans
• 1 1/2 teaspoons vanilla extract
Directions:
Line 13 x 9-inch baking pan with parchment paper
Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
Quickly stir in morsels, marshmallow crème, pecans and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.