Pumpkin Pie Fudge

makes 64 pieces


For the Candied Walnuts

1/2 cup chopped walnuts

1 Tablespoon light corn syrup

1 1/2 teaspoons granulated sugar

1/4 teaspoon kosher salt


For the Fudge

1 cup granulated sugar

1 cup packed light brown sugar

8 Tablespoons (4-ounces) unsalted butter

1/2 cup half-and-half

1/2 cup pumpkin purée

1 1/2 teaspoons pumpkin pie spice

2 cups mini marshmallows

1 (12-ounce) package white chocolate baking chips

1 teaspoon vanilla extract

Pinch of kosher salt


For the Candied Walnuts

Preheat the oven to 350º F.


In a small bowl, combine the walnuts, corn syrup, sugar, and salt.  Spread in a single layer on a parchment lined baking sheet.  Bake, stirring halfway through, until golden brown, about 7 minutes.  Cool on a rack until crisp, about 5 minutes, and break into small clusters.  (The nuts can be prepared up to 24 hours ahead; keep in an airtight container at room temperature.)


For the Fudge

Line an 8-inch square pan with aluminum foil, extending over edges. Lightly butter or spray with non-stick spray the foil; set aside.


In a heavy 3-quart saucepan, combine sugar, brown sugar, butter, half & half, pumpkin and pumpkin pie spice . Cook 5-7 minutes over medium heat, stirring constantly, until mixture boils and sugar is dissolved. Reduce the heat to low and cook 7-12 minutes, stirring occasionally, until the mixture reaches 234°F (soft ball stage) on candy thermometer. Remove from heat.


Add the marshmallows, baking chips, vanilla, and salt and stir until the mixture is smooth. Pour into the prepared pan. Allow the fudge to cool slightly then sprinkle the candied walnuts over top.  Cool completely.


Remove fudge from pan using foil; remove foil.  Cut into 1-inch squares. Store refrigerated in container with tight-fitting lid for up to 3 weeks.


Printed from thegalleygourmet.net