Pumpkin Pie Fudge

We’re having an easy Thanksgiving this year. My grandparents are out in the Caribbean somewhere and my Aunt’s family decided not to drive in from New Orleans this year, so it’s just my husband, Landon, and my parents. My mom decided to do a simple dinner and didn’t want my help since I’m so busy studying for finals. Little does she know, I’m doing more procrastinating than anything. I took it upon myself to do desserts and after tasting this fudge, I’m so glad I did.

It’s an understatement to say that my husband is tired of my pumpkin goodies. When he spotted the fudge he literally groaned and said, “Let me guess what that is…” but then he and a friend sat here eating almost half of the fudge! So I guess it’s not that awful. ;)

This was so simple, relatively quick, and obviously good. I even made it without a candy thermometer. Why you ask… because whenever I use a candy thermometer I have to throw it away. It’s just one of my things. And it gets really old buying a candy thermometer ever few months only to throw it away hours later. I’ve officially given up on buying them.

My advice if you’re making this: melt the white chocolate or chop into teeny tiny pieces. I used chips and despite pouring 235 degrees of pumpkin on them, I still have some chunks.

Pumpkin Pie Fudge

Ingredients

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 1/2 tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow creme
1 cup walnuts, chopped and toasted
1 tsp. vanilla extract

Instructions

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