2015 Recipe Contest Submissions

Pumpkin Fudge


3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup pumpkin puree, not pie filling
2 tablespoons light corn syrup
1 – 2 teaspoons pumpkin pie spice
12 ounces white chocolate chips
7 ounces marshmallow creme
1 teaspoon vanilla
1 cup chopped nuts


Combine first 6 ingredients in saucepan and cook, stirring constantly to softball stage 234 F. Remove from heat and add remaining ingredients. Stir until smooth. Line a 9-inch square pan with parchment paper. Fill with fudge. Let cool completely before cutting into squares. *Fudge can be frozen if not all eaten, defrost in refrigerator.

Jan Allen