Spaghetti Supper and Pumpkin Fudge Recipe

Spaghetti supper at church was a huge success. Over $1000 dollars raised. That will help pay the bill for the work that kept the wall from collapsing! The spaghetti was good, but the desserts were the big hit. People really outdid themselves. My mom made this fabulous banana pudding that the people working in the kitchen were holding back to make sure it didn't run out before they could have some. Our treasurer made some great cobbler. Friends Jim and Glen brought this ooey, gooey, chocolate cake, that I actually heard someone moan over as they ate it. And I brought the pumpkin fudge.

I've taken this dessert to two different places and it has received rave reviews. It really is yummy. Here is the recipe, adapted slightly from Southern Living's.

3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
2 teaspoons pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 3/4 cup mini-marshmallows
1 cup chopped pecans, toasted (optional)
1 teaspoon vanilla extract


Stir together first 6 ingredients over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes. Seriously, you need to stir constantly.

Remove pan from heat; stir in remaining ingredients until well blended (I find the white chocolate morsels don't melt all the way unless you chop them up first, but it is also good with some small white chocolate chunks in it). Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares. Don't make this unless you have somewhere to share it. It makes a lot and there is danger is having it in your home.