Fudge is one thing. But, PUMPKIN FUDGE takes it to a whole ‘nother level!
Fall is synonymous with cinnamon, apples, hot cocoa, falling leaves, a chill in the air and pumpkin fudge!
Wouldn’t it be fun to show up at your next pot-luck or small group with a batch of this pumpkin fudge? And while everyone is moaning and groaning (cuz it tastes so good) you can just sit back and smile!
Let’s do this! Gather up these ingredients and let’s get going on our batch of Pumpkin Fudge!
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.
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.