I love all things pumpkin and I am always searching for new pumpkin recipes. I found this Pumpkin Fudge recipe and decided this was the new one I would try out.
The recipe was very simple to make. The directions stated to pour into a pan lined with foil, cool and remove from pan, and cut. I let mine sit in the pan for a few hours.
It never set. Once I removed it from the pan, it began to spread. I double-checked the recipe and I had all the ingredients correct. So what was I going to do? I could not just throw it away, it tasted great but did not look great.
I heated it up and drizzled it over vanilla ice cream. I think Mr. DD was in heaven after eating this dish.
Pumpkin Fudge Sauce
Ingredients
- 2 1/2 cups white sugar
- 2/3 cup evaporated milk
- 3/4 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
- 7 ounces marshmallow creme
- 1 cup white chocolate chips
- 1 teaspoon vanilla extract
- 2 cups crushed Heath bars
Instructions
- In a saucepan, heat milk and sugar over medium heat.
- Bring to a boil, stirring occasionally with a wooden spoon.
- Mix in pumpkin and cinnamon; bring back to a boil.
- Stir in marshmallow creme and butter.
- Bring to a rolling boil. Cook for 18 minutes, stirring occasionally.
- Remove from heat, and add white chocolate chips and vanilla.
- Stir until chips are melted.
- Pour into a glass dish for storage.
- Heat slightly when using and pour over ice cream, apples, or items of choice.
- Sprinkle with chopped heath bars
Mr. DD would have a spoonful of the pumpkin fudge sauce as his sweet after dinner. It may not have been set up like fudge, and it was fine to eat by the spoonful. Mr. DD enjoyed every bite of this pumpkin fudge sauce. If you make this recipe, let me know if it sets up as fudge or if you use it the way I did? Either way, you won’t be dissatisfied.
Join the DD Community!
Join the Designed Decor Community and receive weekly free tips on DIY home projects, painted furniture, decorating, and much more.
I love to hear your feedback, please leave comments!