Pumpkin Fudge
Creamy and spiced pumpkin fudge made with white chocolate and marshmallow creme — an easy fall treat that melts in your mouth!
Servings: 36 pieces
Calories: 120kcal
Cost: 8
Equipment
- 9x9-inch baking dish
- aluminum foil
- nonstick spray
- medium saucepan
- candy thermometer
- wooden spoon or spatula
- knife
Ingredients
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 12 oz white chocolate chips
- 7 oz marshmallow creme
- 1 tsp vanilla extract
Instructions
- Line a 9x9-inch baking dish with foil and coat lightly with nonstick spray.
- In a medium saucepan, combine sugar, brown sugar, butter, evaporated milk, pumpkin puree, and pumpkin pie spice. Bring to a boil over medium heat.
- Stir constantly and boil for 12–15 minutes until mixture reaches soft-ball stage (234–240°F).
- Remove from heat and stir in white chocolate chips until melted. Add marshmallow creme and vanilla; stir until smooth.
- Pour mixture into prepared pan and spread evenly. Cool completely at room temperature until firm.
- Cut into squares and serve.
Notes
Store pumpkin fudge in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Cut into small squares as it’s quite rich.