2 cups granulated sugar 1 cup brown sugar, packed 3/4 cup butter 2/3 cup evaporated milk 1/2 cup canned pumpkin (pure pumpkin not pie mix) 1 1/2 teaspoon pumpkin pie spice 1 package (12 ounce size) white chocolate chips 1 jar (7 ounce size) marshmallow creme 1 cup chopped nuts (walnuts or pecans are good) 1 1/2 teaspoon 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 F.
Remove from heat; stir in white chocolate chips until melted. Add remaining ingredients; mix well.
Pour into a buttered 9- x 13" x 2-inch baking pan; cool to room temperature. Cut into squares; store in the refrigerator in an airtight container.
I was a little concerned about trying this for an office party since a few reviews said it didn't set up for them. It set up fine for me so I was very happy. Everyone loved it too. I did take the recommendation and toast the nuts before adding them (I used walnuts but would have preferred pecans but my store was out).
hotbaker October 28, 2013 REVIEW:
Made this for a halloween party this weekend and it was gone instantly!
Guest Foodie June 21, 2013 REVIEW:
Good foolproof recipe. Been meaning to write this review for ever and finally got back here (made it last fall).
Guest Foodie November 1, 2010 REVIEW:
This fudge had a great flavor and texture. The only change that I would suggest is toasting the pecans before adding to the fudge. It enhances the flavor to make it taste even better!
Tracy October 17, 2010 REVIEW:
This did NOT turn out for me! It tasted good but would not hold it's shape, as the consitency was too runny. I even let this set up in the fridge over night.
domesticdiva October 7, 2010 REVIEW:
This recipe is the best pumpkin fudge recipes I have ever made! It's super easy and fast and it sets up nicely. I tried other recipes but they were no good. This one is awesome!!
HappyFamily January 12, 2010 REVIEW:
This was very easy to get juuust right! My family & friends loved it! If you love pumpkin pie, you'll love this one... It has a great pumpkin taste. I think next time I'll add 3/4 cup of pure pumpkin instead of 1/2 cup, to see if I can get it just a little bit more heavy on pumpkin flavor. It's great as it is though!
Guest Foodie October 24, 2009 REVIEW:
This is a fabulous recipe with the perfect pumpkin pie flavor I was looking for. I chose this recipe over others because I strongly dislike butterscotch chips. I used my own blend of spices instead of pumpkin pie spice, and poured the pumpkin fudge over my regular chocolate fudge. What a combination! It's also perfect on its own.
fudge maker October 10, 2009 COMMENT: For the two raters above- if using white chocolate or probably even vanilla chips, usually you have to 1.5 - double the chips because of the lack of cocoa in them which makes them set.
Tonya in Iowa October 4, 2009 REVIEW:
I had the same trouble as the last poster. I made the "fudge" last night, but it never set. I have something about the consistency of peanut butter.
I did use vanilla chips, and followed the rest of the recipe to the latter.
I thought about maybe more marshmallows next time, but I'm afraid it will just make it gooier. Any ideas?
Guest Foodie September 26, 2009 REVIEW:
I made the recipe with white chocolate chips because my grocer did not have vanilla chips. Mine never set. So I now have this delicious pumpkin goo.
Lib December 8, 2008 REVIEW:
My first attempt to make fudge it turned out GREAT,flavor & texture. It's a keeper recipe!
In Italian, orzo means "barley". It's a small, rice shaped pasta typically made from semolina. It is commonly found in soups or salads but it's grown in popularity and uses over the last few years so you often see it used more like rice such as in risotto or pilafs.