Several years ago, we stopped in a fudge shop when visiting Monterey. Now why we stop in fudge shops I don’t know because my husband and kids pick their favorite flavor, and then complain while eating it that it doesn’t taste like my fudge or my peanut butter fudge. I never buy fudge; I always pick divinity. Since divinity recipes are all very similar, I am less likely to be disappointed, but I digress. On this trip my daughter chose pumpkin fudge, raved about it, and asked me to figure out how to make it.
I know the recipe I came up with is not the way an old-fashioned fudge shop would make pumpkin fudge. Instead of following the traditional methods, I modified the fudge recipe that my dad handed down to me. My dad’s recipe has never failed me and it did not disappoint when modified to make my daughter pumpkin fudge. The first time my husband tasted it, he said it tasted like pumpkin pie and the name stuck.
- ¾ cup butter
- ⅔ cup evaporated milk
- 3 cups sugar
- ¾ cups pumpkin puree
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 cups white chocolate chips
- 1 – 7 oz. jar of marshmallow cream
- 1 cup chopped pecans (optional)
- In a large pot, combine butter, evaporated milk, sugar, pumpkin and spices.
- Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature). Remove from heat.
- Stir in white chips until they are completely melted.
- Stir in marshmallow cream until it is completely mixed in.
- Fold in nuts.
- Pour into a greased pan and cool in the refrigerator for 2 hours or until firm.
Confession: I had a total sleep-deprived mama moment tonight. I forgot that I put the pecans in and then when I was stirring the fudge, I panicked because I thought the brown flecks were a sign that I burnt the fudge. It took me longer than it should have to realize that the brown spots were pecans. Please tell me you have moments like this!