Oh pumpkin! How much do I love you? This time of year I go a little pumpkin crazy! 🙂 Baking pumpkin this and pumpkin that…trying to think of recipes I can put pumpkin in. The Circleville Pumpkin Show started on Tuesday and although I do not live close enough to go to the pumpkin show, I still like to reminisce. Pumpkin fudge was always a treat that I had to buy at the show.
This rich and creamy pumpkin fudge is speckled with walnuts and spiced with cinnamon, nutmeg, cloves, and ginger. The best fudge ever-you have been warned! Pumpkin lovers unite!
- 1 cup chopped walnuts, divided
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
- 2/3 cup evaporated milk
- 2/3 cup pureed pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 2 cups white chocolate chips
- 1 jar (7 oz.) marshmallow crème
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
- Line a 13 x 9-inch baking pan with foil letting the foil extend up the two short sides of the pan and overhang slightly on both ends.
- In a heavy saucepan, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice. 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 white chocolate chips, marshmallow crème, 3/4 cup walnuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan and top with remaining 1/4 cup walnuts. 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.
Source: adapted from Very Best Baking