Pumpkin Fudge
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Ingredients
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 1 (5-ounce) can evaporated milk
- 1/2 cup pumpkin puree
- 3/4 cup unsalted butter
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 cups white chocolate chips
- 1 (7-ounce) jar marshmallow creme
- 1 cup chopped walnuts
- 1 1/2 teaspoons vanilla extract
Instructions
- 1
Gather the ingredients. Line a 9 x 13-inch baking pan with nonstick foil and set aside.
- 2
In a large, heavy bottomed saucepan combine the granulated sugar, brown sugar, evaporated milk, pumpkin puree, butter, pumpkin pie spice, and salt.
- 3
Bring to a rolling boil over medium heat while stirring constantly. Continue to boil and stir constantly for 10 to 12 minutes or until a candy thermometer reaches 235 F, also marked as the soft-ball stage on the thermometer.
- 4
Quickly stir in the white chocolate chips, marshmallow crème, chopped walnuts, and vanilla extract. Stir for one minute until the white chocolate chips are melted.
- 5
Immediately pour into the prepared pan. Let stand on a wire rack until completely cooled, at least 2 hours. Once cool, cover tightly until ready to cut.
- 6
To cut, lift the entire block of fudge from the pan using the foil. Slide the foil away and cut into 1-inch pieces. Enjoy!
