Chocolate Pumpkin Fudge Topped with Pecan Crunch
Description
If you like pumpkin and chocolate, then this recipe is calling your name! It is rich and creamy and full of the seasonal flavor of pumpkin spice topped with chocolate and pecans. Mmmmmm, good!
Ingredients
pumpkin layer:
2 c. sugar
1 c. packed light brown sugar
1- 5 oz. can evaporated milk
¾ c. unsalted butter
½ c. pumpkin puree
3 t. pumpkin pie spice
1 c. white chocolate chips
1 -7 oz. jar marshmallow creme
chocolate layer:
2 c. sugar
¼ c. butter
1 (5 oz.) can evaporated milk
1 -7 oz. jar marshmallow creme
1 t. vanilla extract
1 c. bittersweet chocolate chips
1 c. milk chocolate chips
pecan topping:
1 c. chopped pecans
Directions
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Line a 13 x 9 inch pan with foil and spray lightly with non-stick cooking spray; set aside.
To make the pumpkin layer, combine sugars, milk, butter, pumpkin puree and spice in a large sauce pan over medium heat. Cook, stirring constantly, until mixture boils. Once boiling, stir constantly until mixture reaches 240 degrees, about 10 to 12 minutes. Remove pan from heat and quickly stir in white chocolate chips and marshmallow crème until melted and smooth. Spread pumpkin fudge into foil pan and let set.
To make the chocolate layer, combine sugar, butter, evaporated milk and marshmallow creme in a large saucepan over medium heat. Stir constantly until mixture boils. Once boiling, stir for another 5 minutes. Remove from heat and stir in vanilla and chocolate chips until melted and smooth. Pour chocolate mixture over pumpkin layer. Spread chopped pecans over top of chocolate and press down lightly with the back of a spoon to set in chocolate.
Refrigerate for at least 6 hours, or overnight. Remove fudge from pan, remove foil and cut into 1 inch pieces.