Pumpkin Fudge

A picture of Pumpkin FudgeToasted walnuts and white chocolate chips jazz up Pumpkin Fudge for a treat that’s easy to gift all season long.

Pumpkin Fudge
Makes about 2 dozen
  • 3 cups sugar
  • ¾ cup butter
  • ⅔ cup evaporated milk
  • ½ cup canned pumpkin
  • 2 tablespoons corn syrup
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon cinnamon
  • 1 (11-ounce) package white chocolate morsels
  • 1 (7-ounce) jar marshmallow crème
  • 1½ teaspoons vanilla extract
  • 1½ cups walnuts, toasted
  1. Line a 13x9x2-inch pan with aluminum foil; set aside.
  2. In a Dutch oven, combine sugar, butter, milk, pumpkin, corn syrup, pumpkin pie spice, and cinnamon over medium-high heat. Bring mixture to a boil, stirring constantly, until a candy thermometer registers 234°.
  3. Remove from heat; stir in white chocolate until melted. Stir in remaining ingredients until smooth. Quickly pour into prepared pan. Let cool for 2 hours. Cut into small squares to serve.

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