WELCOME to my blog… under construction. PLEASE NOTE if you are visiting for the first time or a long time fan, all my LINKS from Pinterest and just if you saved a favorite recipe, all links are broken. Most likely if you clicked on a saved link from somewhere it says “that page cannot be found”, but Do NOT worry, the recipe is STILL HERE, just lost in internet space. This happened when I had an error on my blog and someone tried to help me and basically destroyed my entire blog in the process.

THERE IS HOPE. Example: If you look at the URL of the link (recipe) you are trying to find, note the original post date, IE: 9/2012, just look in the original URL for month/year and then you can click on the ARCHIVE below under 2012 / September and then click the recipe name.

I am in the process of trying to fix my blog, but links cannot be restored, so basically my 4+ years of blogging is wasted and I am re-building from scratch. AHHHHH, okay! So…. HERE WE GO….

Thursday, October 18, 2012

Pumpkin Spice Fudge

I hope you are enjoy these delicious Pumpkin recipes, it's that time of year.
Since I am away (in Missouri) this week again, I've been able to schedule some awesome
posts for you 'all. Stayed tuned each day for some new treats.

Pumpkin Spice Fudge
recipe found over at Aunt Peg's Recipe Box

2 cups sugar
1 cup brown sugar, packed
3/4 cups butter
2/3 cup evaporated milk
1/2 cup pumpkin puree
1-1/2 tsp Pumpkin Pie Spice
1 (12 oz) pkg white chocolate chips (or white chocolate melting chips)
1 (7 oz) jar Marshmallow creme
1 cup chopped pecans 
1-1/2 tsp vanilla extract

Butter a 9 x 13 baking dish or line with parchment paper. Combine sugar, brown sugar, butter, evaporated milk, pumpkin puree and pumpkin pie spice in a heavy saucepan: cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly. Boil until a candy thermometer reaches the the soft-ball stage (234 ~ 243 degrees).

Remove from heat, stir in the white chips until they are all melted and mixture is smooth. Add in the marshmallow creme, pecans and vanilla, mix well. Pour into prepared pan, and cool to room temperature. Cut into squares, store refrigerated in an air tight container.


  1. This looks so amazing! Thanks! I'm so going to make it.

  2. This looks so yummy, I added it to my pinterest board so that I can mix up a batch! Thanks=)


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