Halloween Pumpkin Fudge
Halloween Pumpkin Fudge
A simple white chocolate, marshmallow and pumpkin fudge to make for a Halloween party or for pumpkin lovers at any time.
Ingredients
Serves: 16
- 2/3 cup (170ml) evaporated milk
- 2 1/2 cups white sugar
- 3/4 cup cooked, drained and mashed or pureed pumpkin
- 1 teaspoon cinnamon
- 200g white marshmallows
- 2 tablespoons of butter
- 1 cup (180g) white chocolate chips
- 1 teaspoon vanilla essence
Directions
Preparation:5min ›
Ready in:5min
- Line a square cake tin (23x23cm) with alfoil or baking paper and set aside.
- Heat the evaporated milk and sugar over medium heat in a medium size saucepan. Bring to a boil, stirring occasionally with a wooden spoon.
- Mix in pumpkin and cinnamon; bring back to a boil. Stir in marshmallows and butter. Bring to a rolling boil. Cook, stirring occasionally, for 15 minutes.
- Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all the chocolate is melted. Pour into prepared tin. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
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Reviews and Ratings
Global Ratings:
(431)
Reviews in English (376)
this was so bad we didn't even eat it. The chooks seemed to like it though!!!! A waste of good ingredients. - 18 Sep 2011
I followed the directions (without a candy thermometer) and this came out great!! Cook till it boils. Add ingredients..cook till it boils again.. Bring to rolling boil..then cook for 18 min (set your timers) and stir occasionally. I will DEFINATELY make this recipe again! What a nice change from ordinary fudge! Thanks!! - 18 Dec 2002 (Review from Allrecipes USA and Canada)
Here's a tip for those of you who said your tin foil stuck to the fudge. DO NOT USE a cheap thin tin foil. Reynolds brand even makes a heavy duty NON STICK FOIL that worked perfectly for me. For those of you who ended up with pumpkin caramel....you didn't cook it long enough...end of story. I used a candy thermometer, and cooking it on medium takes about 25 to 30 min. to get to the softball stage. If you cook it long enough then this recipe is foolproof. I did use an entire 12 oz. bag of the chips and the pumpkin pie spice. I have gotten rave reviews on this. - 02 Dec 2007 (Review from Allrecipes USA and Canada)
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