Friday, October 1, 2021

Happy October 1st! Pumpkin Spice Fudge Recipe #PumpkinSpice


I LOVE the Fall! Like seriously love it!! The weather, the food the clothing, the holidays, ALL of it! To celebrate the 1st day of October I made Pumpkin Spice Fudge. I use a simple recipe that I have adapted over the years of making fudge. Fudge making is a family tradition that my Mom has inspired me to share with my family. My fudge is a marshmallow creme based recipe. I love the smooth rich texture that using the Jet-Puffed gives to a recipe.


3 Cups of Sugar

1 Tablespoon of pure Maple Syrup

3/4 Cup of Butter (1 1/2 Sticks)

2/3 Cup of Evaporated Milk 

1/2 Cup of Pumpkin Puree

1 Tablespoon of Pumpkin Pie Spice

2 Cups of White Chocolate Chips 

1 jar (7 oz.) Marshmallow Creme


1. Grease a pan with butter to make the fudge easier to cut out to serve. I used a 10x14 pan since I was looking for smaller pieces of fudge, if you want it thicker use a smaller pan.

2. Put sugar, maple syrup, evaporated milk, pumpkin, butter and pumpkin pie spice in a saucepan. Bring to a full boil over medium heat. Stir constantly!!! (You will burn the sugar in the fudge if you let it sit and reach a boil) When it reaches a boil, keep stirring for 5 minutes or until your candy thermometer reaches 230 degrees.

3. Take the mixture off the heat and immediately add the white chocolate chips and marshmallow creme. Stir until all the chocolate chips are melted and the marshmallow creme is incorporated. 

4. Pour the mixture into your greased pan and let cool for about 2 hours. Cut into 1 inch pieces and serve. Store in covered container in the fridge. 

TIPS: I slice up the butter and chop up the white chocolate chips to make them easier to melt.


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