Pumpkin Pie Fudge

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Pumpkin Pie Fudge
Serves 56
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  1. 3 cups sugar
  2. 3/4 cup unsalted butter, melted
  3. 2/3 cup fat-free evaporated milk
  4. 1 cup canned pumpkin
  5. 2 Tbsp corn syrup
  6. 2 1/2 tsp pumpkin pie spice
  7. 9 oz white chocolate chips
  8. 7 oz marshmallow fluff
  9. 1 tsp vanilla extract
  1. Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).
  2. Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.
  3. Yield: 56 pieces.
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