No matter what your occasion (or no occasion at all!) give this pumpkin fudge a try...it's extra fun when you use your Halloween cookie cutters to make spooky (and tasty!) shapes!
You can find this yummy recipe in our book Flavors of Fall, which happens to be on SALE right now for under $10 bucks!
It was originally shared by Kathy Burns of Mercer, Pennsylvania...thanks again, Kathy!
2 c. sugar
1 c. brown sugar, packed
3/4 c. butter
2/3 c. evaporated milk
1/2 c. canned pumpkin
1-1/2 t. pumpkin pie spice
12-oz. pkg. white chocolate chips
7-oz. jar marshmallow creme
1 c. chopped pecans
1-1/2 t. vanilla extract
Combine the first 6 ingredients in a heavy saucepan; heat over medium heat until sugar dissolves. Continue heating until mixture begins to boil, stirring constantly; continue boiling until candy thermometer reaches soft-ball stage or 234 to 243 degrees. Remove from heat; stir in white chocolate chips until melted. Add remaining ingredients; mix well. Pour into a buttered 13" x 9" baking pan; cool to room temperature. Cut into squares and store in the refrigerator in an airtight container. Makes 5 dozen servings.
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