Ingredients for Pilgrim Fudge
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1 (12 ounce) can evaporated milk
- Canned Pumpkin
- Cinnamon
- Ground Ginger
- Nutmeg
- 1 (10 ounce) jar marshmallow creme
- Vanilla Extract
- 2 cups semi-sweet chocolate chips
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How to Make Pilgrim Fudge
- In a large, heavy-bottomed saucepan, combine the sugar, butter, evaporated milk, light corn syrup, and salt.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly with a wooden spoon or heat-resistant spatula.
- Once boiling, reduce the heat to medium-low and continue to stir constantly.
- Clip a candy thermometer to the side of the pan and continue to boil, stirring frequently, until the mixture reaches 235°F (soft-ball stage) on a candy thermometer. This typically takes 10-15 minutes. Be patient and do not stop stirring.
- Carefully remove the pan from the heat and immediately stir in the marshmallow creme and vanilla extract until smooth and well combined.
- Gently fold in the semi-sweet chocolate chips until evenly distributed.
- Grease a 13x9 inch baking pan with butter or cooking spray.
- Pour the fudge mixture into the prepared pan and spread evenly.
- Allow the fudge to cool completely at room temperature, then refrigerate for at least 2 hours or until firm.
- Once firm, cut the fudge into squares and store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
1181g
Fat
258g
Carbs
111g
