The Best Fudge I’ve Ever Had

We interrupt the Halloween Party recap to bring you my favorite recipe find of the month. I came across this recipe in Sharon Bower’s book Goulish Goodies. Even though I have never been a fan of fudge, this recipe seemed easy enough to try, and therefore ideal to include in our party menu. I loved the idea of a dessert that actually had the pumpkin and spice flavors of Fall, since the rest of the  selection was geared more toward the kids.

Needless to say, I loved this stuff, which is definitely saying something since I don’t like fudge. My husband says it may be the best fudge he has ever had. I probably should re-name it “Diet Killer,” because I was hard pressed not to eat the whole dang pan. Luckily, I remembered that I really like my skinny jeans, and exercised a little self control…though I am having to suck in the tummy this week.

I have never made fudge before, but luckily for me, this recipe was pretty much fool-proof.

Vanilla-Spice Pumpkin Fudge

  • 3 cups sugar
  • 1 stick butter
  • 1/2 cup evaporated milk
  • 1/4 cup canned pumpkin puree
  • 1 (7-ounce) jar marshmallow cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 (12-ounce) package white chocolate chips
  • 1 cup toasted chopped pecans
  • 1 teaspoon vanilla extract (use the good stuff!!! no imitation!!!)

1) Grease a 9-inch square baking dish

2) Combine first 10 ingredients in a large, heavy-bottomed saucepan over medium heat. Stir constantly with a wooden spoon until the sugar has dissolved; stop stirring and bring the mixture to a boil. Boil for a full 5 minutes without stirring.

3) Remove pan from heat and stir in the white chocolate chips, pecans and vanilla. Stir until the chips are completely melted (this took  longer than I expected, so just be patient and keep stirring. It probably took me 4 minutes to get the chips completely incorporated). Pour fudge into prepared pan and cover with plastic wrap. Refrigerate until firm. Cut into pieces, and serve. Try to exercise some self-control.

Tell your skinny jeans I’m sorry.

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