White Chocolate Pumpkin Fudge
White Chocolate Pumpkin Fudge recipe is one of my favorite pumpkin recipes that makes me start to believe Fall is on it’s way. It doesn’t feel like fall has arrived down here in Florida. But I know all of you up north are starting to get ready for the cool Fall weather.
I came across a Pumpkin Fudge recipe on Pinterest. The Pumpkin Fudge Recipe from Recipe Girl jumped out at me and I knew I had to make it asap!
As I am sure you know by now Pinterest is great for finding new recipes.
I find recipes that I want to make and save them to one of my boards so I can make them one day. Some I make right away like this one.
I made a slight change to the original recipe. I left some of the white chocolate chips whole. That’s why I am calling my batch White Chocolate Pumpkin Fudge.
I have a funny story about fudge making from before I started food blogging.
I don’t know…… about 6 or 7 years ago I decided I wanted to make some fudge for Christmas. I do a lot of baking at Christmas time.
Some years I make food gifts for friends and neighbors. I always make cookies and honestly most people don’t bake and make homemade things like I do so my friends and family really appreciate homemade food items at the holidays.
Recently I have been hosting a cookie exchange.
My all time favorite Christmas cookie are these Cherry Blossom Chocolate Kisses that I make every year.
Back to the funny fudge story->->
I found a fudge recipe in one of my cook books or magazine and made the first batch of fudge. Tasted it and had my daughter Megan taste it. The fudge was good but it just was not the texture I had remembered from when I was young and my mother had made some fudge around the holidays.
So I found another fudge recipe and made it. Same thing happened. The fudge was good but not what I remembered.
So to make a long story short I made about 6 different batches of fudge and never found the “right” recipe.
But Megan and I sampled every one of those batches of fudge.
Finally I had to stop making fudge. I was sick of tasting and not finding the “right” recipe and Megan and I gained about 5 pounds.
When she saw that I was making fudge again she said “Oh No!” not again.
Well it’s been so long now I am not sure what the fudge texture was that I was looking for and I have found some really great flavors of fudge to test out.
The next one on my list is this Key Lime Fudge from Shugary Sweets. She must be obsessed with fudge also because she also has a Butter Finger Fudge posted.Print
White Chocolate Pumpkin Fudge
This White Chocolate Pumpkin Fudge recipe is one of my favorite pumpkin recipes that makes me start to believe Fall is on it’s way.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 48 pieces
- Category: Homemade
- Method: Boiled
- Cuisine: American
- 3 cups granulated white sugar
- 3/4 cup melted salted butter
- 2/3 cup evaporated milk
- ½ cup canned pure (unsweetened) pumpkin
- 2 Tablespoons light corn syrup
- 1 teaspoon pumpkin pie spice
- One 12-ounce package white chocolate morsels, divided (measure 1/2 cup and set aside)
- One small jar marshmallow fluff
- 1 teaspoon vanilla extract( I used my homemade vanilla extract)
- Line an 8×8 inch square pan with parchment paper.
- Spray with nonstick spray.
- Stir together the sugar, butter, evaporated milk, pumpkin, corn syrup and pumpkin pie spice in a heavy bottomed saucepan over medium-high heat, and cook, stirring constantly, until it reaches the soft ball stage. Use a candy thermometer. Soft ball stage is reached when a candy thermometer registers 234 degrees on an instant thermometor.
- Once mixture has reached 234 degrees remove the pot from the heat and quickly stir in the white chocolate chips (minus 1/2 cup), the marshmallow fluff and vanilla extract.
- As soon as the mixture is smooth and starts to thicken and is difficult to stir to fold in the reserved 1/2 cup of white chocolate chips.
- Pour into the fudge into the prepared pan and smooth the top as much as possible with the back of your spoon. Let the fudge set up for 2 hours or until it is completely cool.
- Once cool cut into small squares.
- Store in an airtight container.
This recipe was slightly adapted from the Pumpkin Fudge recipe at http://www.recipegirl.com/2008/08/28/pumpkin-fudge/
- Serving Size: 1 Piece
- Calories: 136