Who doesn’t like some fudge? I know I could eat it year round, but this one really gets me in the mood to bake a turkey too. However, that doesn’t mean much, I already told you that turkey is one of my favorite foods! This Pumpkin Fudge Recipe makes a nice soft and delicious fudge! Make extra, because all of your family and friends will want some.
Ingredients needed for this Pumpkin Fudge Recipe
- evaporated milk
- pumpkin pie spice
- white chocolate, chopped fine
- miniature marshmallows
For Instructions, visit Taste and Tell.
Fudge was first made in the United States more than 100 years ago. The exact origin isn’t really known, but most stories claim that the first batch of fudge was the result of an accident from a botched batch of caramels. Both caramel and fudge are cooked at a very high temperature and need lots of stirring.
A written account for the first documented history of fudge is found in a letter written by Emelyn Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote in a letter, “Fudge, as I first knew it, was first made in Baltimore by a cousin of a schoolmate, Nannie Hagner…I secured the recipe and in my first year at Vassar, I made it there – and in 1888 I made 30 pounds for the Senior Auction, its real introduction to the college, I think.”
Word spread of this delicious concoction to other women’s colleges and today, fudge is enjoyed all over the United States, and in some other countries as well.
And that is a history of fudge! Now, with fudge as a mainstay in our desserts, we are trying many flavor varieties, some stores with upwards of 300 flavors! It’s time to start experimenting at home, and that is why we decided to share this Pumpkin Fudge Recipe today. Enjoy!Tweet