Natchez on my mind…well not really, it’s the Pumpkin Pie Fudge that’s on my mind. Darby’s has the very best Pumpkin flavored fudge I’ve ever eaten. Today I came across the recipe below…and that’s what brought Natchez to mind. So, as soon as I can make it I’ll let you know if it holds a candle to their’s. If so, I’ll make my own. Oh, no, am I creating a monster?
Pumpkin Pie Fudge
3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup fat-free evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract
Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).
Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.
Yield: 56 pieces.