Pumpkin Pie Fudge

Pumpkin Pie Fudge

ngredients

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree (not pumpkin pie filling)
2 tablespoons light corn syrup
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
9 ounces white chocolate, chopped
7 ounce jar marshmallow creme
1 cup pecans, roughly chopped

Instructions

  1. Line an 8×8-inch pan with aluminum foil and spray lightly with oil.
  2. Combine sugar, butter, evaporated milk, pumpkin puree, light corn syrup, and pumpkin pie spice in a heavy-bottomed pan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring occasionally, until a candy thermometerregisters 234F (soft-ball stage).
  3. Remove pan from heat; add vanilla, white chocolate, marshmallow creme and pecans and stir until chocolate and marshmallow creme are completely melted.
  4. Pour into the prepared pan. Chill 2 hours or until set before slicing and serving. Store in refrigerator.
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