** Prepare the Pan **
Line a 9 x 13 pan with aluminum foil (leaving extra room outside to handle the fudge later) and lightly spray with non-stick cook spray.
** Fudge Ingredients **
Place butter, sugars, evaporated milk, pumpkin, spices, salt in a large saucepan over medium heat. Stir, while sugar and butter melt, then place in your candy thermometer.
Continue to cook, stirring periodically, until your candy thermometer reads 235 deg Fahrenheit.
Once your candy mix reaches the correct temperature, remove the pan from heat and carefully stir in your vanilla extract and white chocolate morsels. At this point, your mix may become thick and crumbly, but keep mixing until your white chocolate morsels are incorporated completely.
Now, add your marshmellow cream (fluff). Keep mixing and your mixture will begin to smooth out, obtaining a nice texture (thick and creamy). Finally, stir in your pecans (if applicable).
Pour your fudge, while still hot, into your prepared pan. Smooth it to an even layer. You can set it out, covered, overnight to cool OR you can put into the refrigerator for about 3 hours to set.
Once your fudge is set, carefully take it out of the pan and cut into 3/4 to 1 inch square pieces. The fudge is best served at room temperature and will keep for several weeks in the fridge.
When you make this fudge, be sure to put some off to the side before serving... that way you can have some for later.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (116g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 252 (43%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 46.9mg||14 %|
|Sodium 168.9mg||6 %|
|Potassium 211.5mg||6 %|
|Total Carbohydrate 86.8g||26 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 85.1g|
|Protein 2.5g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 591
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