Eating Richly tells a charming story about how her Pumpkin and Walnut Fudge recipe came to be. Read on for her story and then make that fudge! Yum!

Eating Richly say,s “Every year, around the last week of October, I seem to come down with something. It started about seven years ago, when I first moved from Hawaii to Washington, where the seasons actually change throughout the year. The first few years the malady was gradual, I barely even noticed it creeping up on me. But now, in year seven I recognize the symptoms. It is full blown pumpkinitis….”

Recipe Ingredients:

2 cups sucanat

2/3 cup evaporated milk (one 5 oz can)

3/4 cup butter (I use salted butter)

3/4 cup pumpkin puree (or canned pumpkin, not the kind with spices and sugar added)

2 1/2 tsp pumpkin pie spice (I make my own)

2 tsp vanilla extract

7 oz marshmallow creme (one small jar)

2 cups white chocolate chips (or 12 oz of white chocolate for baking)

1 cup chopped walnuts…For complete recipe and instructions, visit:

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