Homemade Pumpkin and Walnut Fudge

Eating Richly

Ready in: 45 minutes
Servings: 64
Gluten Free

Ingredients

  • 3/4 cup pumpkin puree (or canned pumpkin, not the kind with spices and sugar added)
    Baking
  • 2/3 cup evaporated milk (one 5 oz can)
    Baking
  • 7 oz marshmallow creme (one small jar)
    Nut butters, Jams, and Honey
  • 2 1/2 tsp pumpkin pie spice (I make my own)
    Spices and Seasonings
  • 3/4 cup butter (I use salted butter)
    Milk, Eggs, Other Dairy
  • 2 cups sucanat
    Health Foods;Baking
  • 2 tsp vanilla extract
    Baking
  • 1 cup chopped walnuts
    Nuts;Savory Snacks;Baking
  • 2 cups white chocolate chips (or 12 oz of white chocolate for baking)
    Baking

Steps

  • Line a 9×13 baking pan or casserole dish with a piece of foil long enough to hang over on both sides. Do this first so you’re not frantically trying to line you pan while your fudge turns into a giant ball, I learned this the hard way so you don’t have to.
  • Combine sucanat, evaporated milk, butter, pumpkin, and pumpkin pie spice in a saucepan.
  • Heat on medium high and stir constantly (I like to use a silicon spatula), bringing it to a full boil. Continue boiling and stirring for about 10 minutes until it reaches about 240 degrees.Now quickly stir in the vanilla, marshmallow creme, white chocolate chips, and walnuts. Continue stirring until white chocolate is completely melted.
  • Pour immediately into your foil lined pan.
  • Let stand on the counter for a couple hours until cool, then refrigerate overnight.
  • Cut into 1 inch pieces (you can use a knife but I find a pastry cutter is a lot easier).Try and eat just one!

Nutrition

  • Calories: 101.02  cal  (5.05%)
  • Fat: 5.37  g  (8.27%)
  • Saturated Fat: 2.7  g  (16.88%)
  • Carbohydrates: 13.02  g  (4.34%)
  • Sugar: 11.86  g  (13.18%)
  • Cholesterol: 7.67  mg  (2.56%)
  • Sodium: 27.3  mg  (1.19%)
  • Protein: 0.85  g  (1.7%)
  • Vitamin A: 521.91  IU  (10.44%)
  • Manganese: 0.08  mg  (4.05%)
  • Phosphorus: 23.43  mg  (2.34%)
  • Calcium: 22.55  mg  (2.25%)
  • Copper: 0.04  mg  (1.84%)
  • Vitamin B2: 0.03  mg  (1.75%)
  • Magnesium: 5.15  mg  (1.29%)
  • Potassium: 41.23  mg  (1.18%)
  • Vitamin K: 1.24  µg  (1.18%)
  • Vitamin E: 0.16  mg  (1.1%)

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