Rich West Virginia-tapped maple syrup comes together with the spiced autumnal flavor you love.
PREPARED, STYLED, AND PHOTOGRAPHED BY CARLA WITT FORD
West Virginia Maple Pumpkin Fudge
Rich West Virginia-tapped maple syrup comes together with the spiced autumnal flavor you love.
Equipment
- You will also need a candy thermometer.
Ingredients
- 1½ cups granulated sugar
- 1½ cups brown sugar packed
- 1½ sticks unsalted butter cut into small pieces
- ⅔ cup evaporated milk
- ⅔ cup pureed pumpkin
- 1¼ teaspoon pumpkin pie spice
- 2 cups 1 12-ounce bag white chocolate chips
- ½ pound marshmallows or marshmallow crème
- 3 tablespoons maple syrup
Instructions
- Line 8-by-12-inch baking dish with nonstick foil, nonstick side up, letting it hang over the edges.
- In large saucepan, whisk together sugars, butter, evaporated milk, pumpkin, and spices.
- Bring sugar mixture to a boil over medium heat, stirring constantly. Boil for 10 to 12 minutes or until candy thermometer reaches 235°.
- Stir in white chocolate chips, then marshmallows or crème, and finally maple syrup and stir until mixture is melted. Immediately pour into prepared pan.
- Let fudge cool completely on wire rack for 2 hours or until room temperature.
- Cut fudge into 1-inch squares. Store in refrigerator or freezer.
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