Pumpkin Fudge
Description
This pumpkin fudge recipe made with white chocolate chips, marshmallow cream, canned pumpkin, and just enough spice is sure to please pumpkin-lovers.
Ingredients
•
2 1/2 cups white sugar
•
2/3 cup evaporated milk
•
3/4 cup canned pumpkin
•
1 teaspoon ground cinnamon
•
1 cup white chocolate chips
•
7 ounces marshmallow creme
•
2 tablespoons butter, room temperature
•
1 teaspoon vanilla extract
Directions
1
Line a 9-inch square baking pan with aluminum foil; coat with cooking spray.
2
Combine sugar and milk in a 3-quart saucepan over medium heat, stirring occasionally with a wooden spoon; attach a candy thermometer to the saucepan and bring mixture to a boil. Stir in pumpkin pureé and cinnamon; bring back to a boil. Cook, stirring constantly, until mixture reaches 238 degrees F (114 degrees C), about 18 minutes. Cool slightly, 5 minutes.
3
Place white chocolate chips in a large bowl: pour fudge mixture over top and set aside until white chocolate softens, 5 minutes. Stir until smooth. Stir in marshmallow cream, butter, and vanilla extract until butter is melted and mixture is smooth. Pour into the prepared pan.
4
Cool fudge, about 1 hour. Cut into squares. Store in a cool, dry place.