Pumpkin Fudge
Ingredients
- 2 ½ cups white sugar
- ⅔ cup evaporated milk
- ¾ 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
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Instructions
- Line a 9-inch square pan with aluminum foil; spray with cooking spray.
- Combine sugar and milk together 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. Mix in pumpkin pureé and cinnamon; bring back to a boil. Cook, stirring constantly, until the mixture reaches 238 degrees F (114 degrees C), about 18 minutes. Cool slightly, 5 minutes.
- Pour white chocolate chips into a large bowl: pour fudge mixture over top. Let stand until white chocolate softens, 5 minutes. Stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth.
- Pour into prepared pan. Cool. Cut into squares. Store in a cool, dry place.
Source
Original recipe: View Original