Just imagine pumpkin pie filling with maple syrup in it, in convenient bite size servings... that is what this fudge tastes like! The maple flavor is certainly there; I'd say it's a good blend of maple of pumpkin... but if you want a predominantly maple fudge with pumpkin undertones, then I would suggest adding maple extract for a stronger maple flavor.
So if you're doing some last minute baking in the days leading up to Christmas, try this unique fudge recipe and let me know what you think. I'd still like to find a good plain old maple fudge recipe, too, so if you've got one, please leave me a link in the comments section below!
Maple Pumpkin Fudge
from Sugar Crafter
1 1/2 cups granulated sugar
1 1/2 cups packed light brown sugar
1 1/2 sticks unsalted butter, cut into small pieces
2/3 cup evaporated milk
2/3 cup pureed pumpkin
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
2 cups white chocolate chips (one 12 ounce bag)
1/2 lb marshmallows or marshmallow crème
3 Tbsp maple syrup
Line a 12×8″ baking dish with foil, letting it hang over the edges. In a large sauce pan, whisk together the sugars, butter, evaporated milk, pumpkin, and spices.
Bring to a foil over medium heat, stirring constantly. Continue boiling for 10-12 minutes or until the candy thermometer registers 235 degrees Fahrenheit – soft ball stage (soft ball stage occurs when you drop some of the mixture into a bowl of cold water, and it forms a “soft ball” when it cools and is removed from the water).
Stir in the white chocolate chips first, and then the marshmallows or marshmallow crème and maple syrup.
Stir until melted, and then immediately pour into the prepared pan.
Let cool on a wire rack for 2 hours or until completely cooled. To cut, lift the foil from the ends of the dish. Cut the fudge into 1″ squares. Store in the refrigerator or freezer.