Thanksgiving is a time for family and friends and all near and dear to your heart. With all the preparations and love put into the Thanksgiving dinner, the best part I find is dessert. We know you’re stuffed, but here is a small treat you can make ahead and then use for dessert! It’s Pumpkin Fudge!!
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares. Enjoy!
Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.
You can also find this recipe on Myrecipes.com to print it out. I have made this fudge quite a bit, and it’s like fun-sized pumpkin pie!
And don’t forget about setting your table with some of our beautiful arrangements for Thankgiving!