This pumpkin marshmallow fudge, perfectly seasoned with pumpkin pie spice, is definitely one of my favorite fudges, especially for fall and winter holiday sharing and gift-giving.

Another delicious recipe from our Family-Favorite Recipes Collection.

Pumpkin Marshmallow & Spice Fudge

2 cups granulated sugar
1 cup light brown sugar, firmly packed
3/4 cup butter (1 1/2 sticks)
2/3 cup heavy or whipping cream*
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 (12-ounce) package quality white chocolate chips (do not use imitation)
1 (7-ounce) jar marshmallow creme
1 cup coarsely chopped pecans, toasted or untoasted as desired (optional)
2 teaspoons vanilla extract

1. Using foil, line a 13 x 9-inch baking pan; set aside. (There is no need to grease the foil.)
2. In heavy 4-quart saucepan, mix together both sugars and pumpkin spice; add the cream, pumpkin puree, stirring until combine; then add the butter and cook over medium heat, stirring constantly, until mixture comes to full rolling boil; continue cooking, without stirring, until mixture reaches 234°F on candy thermometer**, about 7 to 8 minutes, or until a small amount of candy mixture dropped into very cold water forms a soft ball which flattens when removed from water.
3. Remove from heat and quickly stir in the white chocolate chips, marshmallow creme, pecans (if using) and vanilla extract, stirring until the chips and marshmallow creme are completely melted.
4. Immediately pour into the foil-lined pan and spread quickly.
5. Let stand at room temperature until completely cooled and firm, about 2 to 3 hours.
6. Lift fudge from pan, carefully remove the foil and cut into 1-inch squares.

Makes about 3 pounds or 48 (1-inch) servings.

*Or substitute with 2/3 cup evaporated milk, half-and-half (light cream) or simply use whole or 2% milk, the fudge will be a little less creamy, even so, it is more than likely no one will be the wiser, but you.

**The bulb of the candy thermometer should not rest on the bottom of saucepan.

Nutritional Information Per Serving (1/48 of recipe): 155.9 calories; 42% calories from fat; 7.9g total fat; 9.9mg cholesterol; 33.4mg sodium; 67.7mg potassium; 22.6g carbohydrates; 0.9g fiber; 14.8g sugar; 21.8g net carbs; 0.7g protein.

Copyright Hope Pryor, please see Terms of Use. Photograph property of CooksRecipes.com.