A delightful twist on traditional fudge, combining the rich flavors of pumpkin and walnuts for a perfect seasonal treat.
Line a 13x9x2-inch baking pan with foil, extending the foil over the edges. Butter the foil and set the pan aside.
Using foil makes it easier to lift the fudge out of the pan for cutting.
In a 3-quart saucepan, combine the sugar, butter, evaporated milk, and pumpkin. Cook over medium-high heat, stirring constantly, until the mixture begins to boil.
Stirring constantly prevents the mixture from burning.
Attach a candy thermometer to the saucepan. Reduce the heat to medium-low and continue boiling, stirring frequently, until the thermometer reads 234°F (soft-ball stage), about 20-25 minutes.
Maintaining a steady boil is key to achieving the right consistency.
Remove the saucepan from heat and take out the thermometer. Stir in the marshmallow creme and walnuts until fully incorporated.
Stir quickly to ensure even distribution before the mixture starts to set.
Pour the mixture into the prepared pan, spreading it evenly. Let it cool to room temperature for about 2 hours.
Scoring the fudge while warm makes it easier to cut into neat squares later.
Once firm, lift the fudge out of the pan using the foil. Cut into squares and store in an airtight container.
Use a sharp knife for clean cuts and wipe it between slices for best results.
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