Wednesday, October 26, 2011

Pumpkin Walnut Fudge

I really liked this fudge.  It isn't like traditional chocolate fudge, which is so sweet and rich that it can be a bit overpowering.  This is a bit drier, and less sweet, but very tasty.

2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 bag (12 oz) white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Line a 9x9 inch pan with aluminum foil, and set aside.  In a 3 quart saucepan, heat the milk and sugar over medium heat.  Bring to a boil, stirring occasionally with a wooden spoon.  Mix in pumpkin puree, pumpkin pie spice, and cinnamon; bring back to a boil.  Stir in marshmallow creme and butter.  Bring to a rolling boil.  Cook, stirring occasionally, for 18 minutes.

Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all of the chips are melted.  Pour into prepared pan.
Once the fudge has cooled, remove from the pan, and cut into squares.  Take a little more time cutting these - since this fudge is drier than you may be used to, it tends to break.
Make sure to bring this to a boil 3 separate times, as the recipe directs.  I had no trouble at all with it, but I got the original recipe from All Recipes, and some of the reviewers complained that the fudge didn't turn out right.  After reading a number of them, it seemed that the problem always lay in the boiling.  So follow the directions exactly and it should turn out fine!  Enjoy!

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