Pumpkin Fudge

Pumpkin Fudge

This Pumpkin Fudge is rich, creamy and perfect for fall. I love the texture and the pumpkin flavor in this fudge.

It’s officially fall and we decorated our house for Halloween last week. Let me rephrase that. It looks like Halloween threw up on my house. For some reason my husband grumbles when I buy any decoration that we have to store in our garage/attic but when it comes to Halloween anything goes. He sprung this little surprise on me as this year’s addition to our entryway. To put this in perspective, my husband is 6′ 6″. This thing is obnoxiously huge. My Christmas wreaths aren’t looking too space consuming now…hmmm? Then I have 5 witch hats that I’ve hung from the ceiling with fishing line in my kitchen. Floating hats look really cool…when they actually stay where they’re supposed to. But every morning when I wake up, a few of them have bit the dust – lying on my kitchen table. They are the bane of my existence. What’s the definition of insanity? Doing the same thing over and over expecting different results? I’m waiting for my husband to come back from his work trip to make them stay for good. He fixes everything permanently whereas I like to stick some tape on it and hope it stays. Back to the fudge. I’m really picky when it comes to fudge. I like it creamy. Not too dry. Not to flimsy. This has the perfect fall taste to it. It has just enough pumpkin flavor to satisfy us pumpkin lovers and to win over the non-pumpkin lovers. The recipe calls for a candy thermometer which I’ve never owned surprisingly, but finally bit the dust and bought one here. It gives you confidence to make sure you’ve boiled it long enough to set up but I’ve also included instructions for those who don’t have one. I even made a Pumpkin Fudge movie. Turns out my 10-year-old is better at technology than I am so you can thank him for this.

Ingredients

  • 2 cups sugar
  • 1 cup firmly packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 (11 ounce) package white chocolate chips
  • 1 (7 ounce) jar marshmallow creme
  • 1 cup chopped pecans
Read the whole recipe on The Girl Who Ate Everything