Keyword: Fudge, Pumpkin, Pumpkin Fudge, Pumpkin Pie
Equipment
Candy Thermometer
Ingredients
3/4CButter, unsalted
3 C Sugar
2/3CEvaporated Milk
1CPumpkin Puree
2tbspLight Corn Syrup
2 1/2tspPumpkin Pie SPice
1 1/3CWhite Chocolate Chips
7ozMarshmallow Fluff
1tspVanilla Extract
Instructions
Here's a little tip to making it super easy to get your fudge out of the pan. Line the 9x9 pan with tin foil or wax paper. Spray it will a little cooking spray. It'll make it so much easier to get it out. In a medium saucepan, melt the butter over medium heat. Next, stir in the sugar, milk, pumpkin puree, light corn syrup and pumpkin pie spice. Turn your heat to medium-high. You are going to be constantly stirring the fudge until it comes to a boil. Place your candy thermometer in the pan and keep stirring until the temperature reaches 235 degrees F. This can take about 10-20 minutes. Remove the pan from the stove. I place mine on a towel on the counter. Then, stir in the white chocolate, marshmallow fluff, and vanilla until well mixed. Pour your fudge into the prepared pan. Now, let it cool on the counter, undisturbed for at least 2 hours. Then chill in the fridge for about an hour before you slice them into squares. You can keep this in an airtight container in the fridge for a few weeks.