But up until now, I had not tasted true pumpkin nirvana, and now I have, and its name is Pumpkin Walnut Fudge. Let me start by saying that this recipe calls for 12 ounces of white chocolate, and an Entire Jar of marshmallow creme, which us regular folks know as Fluff. So if you are looking for the health food blog, you are in the wrong place. But oh, mama…it does taste good.This recipe is adapted from one I found on Recipe Girl, who sounds like someone I would love to hang out with, just from her name alone…and she has some rocking great recipes on her site…check out her link on my blogroll. Anyway, the only significant change I made to her fabulous recipe was to add about a cup of chopped walnuts, which I both stirred in and sprinkled on to the top. This recipe does involve a candy thermometer, which always slightly terrifies me, but honestly, it was a snap. Get one of those ones that clips on to the side of your pot and you are all set.
So there you go, Pumpkin Walnut Fudge…it’s only three short hours away, and two of those hours are cooling time. It is your civic Halloween responsibility to make some. Recipe below — thanks again, Recipe Girl!
- 3 cups granulated sugar
- ¾ cup melted butter
- 2/3 cup evaporated milk
- ½ cup canned pure pumpkin
- 2 Tbs corn syrup
- 1 tsp pumpkin pie spice
- 12 oz package white chocolate morsels
- 7 oz jar marshmallow crème
- 1 cup chopped walnuts, plus another 1/2 cup for sprinkling on top
- 1 tsp vanilla extract
- Line 9″ square pan with aluminum foil. Spray with nonstick spray.
- Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
- Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.
- Pour into prepared pan. Sprinkle remaining walnuts on top and press down slightly. Let stand 2 hours or until completely cool; cut fudge into squares.