Buttery Pumpkin Pie Fudge

buttery pumpkin pie fudge
Buttery Pumpkin Pie Fudge
Makes about 24 pieces
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  1. 12 tablespoons butter
  2. 2 cups granulated sugar
  3. 1 cup firmly packed light brown sugar
  4. 2/3 cup evaporated milk
  5. 1/2 cup canned pumpkin
  6. 2 teaspoons pumpkin pie spice
  7. 1/2 teaspoon ground cinnamon
  8. 1/8 teaspoon ground nutmeg
  9. 1 (12-ounce) package white chocolate morsels
  10. 1 1/2 teaspoons vanilla extract
  11. 1 cup chopped toasted pecans (optional)
  1. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan; spray parchment with nonstick cooking spray.
  2. In a large heavy-bottomed saucepan, bring butter, sugars, milk, pumpkin, pie spice, cinnamon, and nutmeg to a boil over medium heat. Cook, stirring constantly, until mixture registers 240° on a candy thermometer. Remove from heat, and stir in white chocolate and vanilla until melted and smooth. Stir in pecans, if desired.
  3. Spread mixture into prepared pan, and let cool completely. Using excess parchment as handles, remove from pan before cutting into squares. Refrigerate in an airtight container for up to 5 days.
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