Pumpkin Spice Fudge {Week 2 of The 12 Weeks of Christmas Treats}

It starts now, folks.

It is officially the start of Christmas baking. Only 12 weeks until Christmas! Ok ok, so that's still 3 months away. But you know it will be here before you know it, don't ya? The last couple of years I have been good about getting PJ some Christmas gifts early so that it doesn't all come down to a single paycheck come Christmas time. I need to get on that again.

So since there are ONLY 12 weeks until Christmas and I know you can't wait to start baking (I kid, I kid), why don't you join along in this fun challenge called The 12 Weeks of Christmas? 



Hiya! 

I had a post all set up for the first week of The 12 Weeks of Christmas (hosted by the lovely Brenda) last week, but fell ill and was too sick to link up all weekend or publish the post! Boo to that. Now here I am pushing my week 1 post back to week 2. I hate that I won't have 12 official weeks of treats, but that's ok. We all will survive.

The question is, how have you been surviving without this?

Pumpkin Spice Fudge.

Not the prettiest fudge I've ever made. But very tasty. It was very rich and sweet and I loved the pumpkin flavor.

Pumpkin Spice Fudge
ever-so-slightly adapted from Aunt Peg's Recipe Box

• 2 cups sugar
• 1 cup brown sugar, packed
• 3/4 cup unsalted butter
• 2/3 cup evaporated milk
• 1/2 cup pumpkin puree
• 1 and 1/2 teaspoon Pumpkin Pie Spice
• 1 (12 oz) pkg white chocolate chips
• 1 (7 oz) jar marshmallow creme
• 1 and 1/2 tsp vanilla extract
• 1 cup chopped pecans or macadamia nuts (optional - I did not use)

Butter a 9 x 13 baking dish.  Combine the first 6 ingredients in a heavy saucepan and cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly.  Boil until a candy thermometer reaches the the soft-ball stage (234 ~ 243 degrees). This may take about 30 minutes. Remove from heat, stir in the white chips until they are all melted and mixture is smooth. Add the remaining ingredients and mix well. Pour into the prepared pan, and cool to room temperature. Cut into squares. Store refrigerated in an air tight container. 
 
Printable Recipe
  

I wonder if I could cut back on some of the sugar. I couldn't eat too much at once because it was so sweet! A little goes a long way.

Note, I also used a 9x9 inch loaf pan instead of a 9x 13 inch dish. I don't think I would have had enough mixture to fill the dish or I would have really flat fudge!

I can't wait til Christmas. Wait, yes I can. But this fudge can't! So make it now! And join in The 12 Weeks of Christmas Treats fun. 

 

Peace, and bacon grease!