In case I haven’t won you over on the idea of having a little pumpkin buffet at your Thanksgiving gathering, maybe this recipe will win you over : )
This is a smooth fudge, rich without being heavy, thanks to the warm spices and pumpkin.
These were a huge hit, along with the Pumpkin Sea Salt Caramels. Yum!
3 cups sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1/2 cup pumpkin puree
2 T light corn syrup
1 tsp cinnamon
1/4 tsp nutmeg
12 oz white chocolate chips
7 oz jar marshmallow creme
1 tsp vanilla extract
Put step one ingredients in a large pot over medium high heat and bring to a boil, stirring.
Using a candy thermometer, cook to 234 degrees, which should take about 12 minutes.
Remove from heat and add ingredients from step 2.
Stir until well blended. Pour into 9 by 12 pan (either line with foil or wax paper and grease).
Let stand 2 hours or until cool, then cut into squares.
Variation ideas: add chopped walnuts, or dried cranberries, or both.
Recipe adapted from myrecipes.com