We’re breaking away from the traditional chocolate and peanut butter for October to bring you a seasonal fudge you’ll want to make all year long. Make this recipe a little more decorative by using autumn-themed cookie cutters or just stick to the classic squares when serving.
What You’ll Need:
- 9×9 inch pan; cooking spray; 3-quart saucepan; candy thermometer
- 2/3 cup evaporated milk
- 2½ cups granulated sugar
- 3/4 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 cup white chocolate chips
- 7 ounces marshmallow creme
- 2 tablespoons butter, room temperature
- 1 teaspoon vanilla extract
- Spray or butter a 9×9 inch pan and set aside.
- In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
- Mix in pumpkin puree, cinnamon and pumpkin pie spice and bring back to a boil.
- Cook while stirring constantly for about 18 minutes, or until the temperature reaches 230°F. Remove saucepan from the heat and allow to cool slightly, for about 2 to 3 minutes.
- Pour the white chocolate chips into a large bowl and pour the fudge mixture over the white chocolate chips. Let stand for about 5 minutes to allow the white chocolate to soften; stir until smooth.
- Mix in marshmallow creme, butter and vanilla until butter is melted and mixture is smooth. Pour into prepared 9×9 inch pan.
- Cool completely before removing from pan; cut into squares and store in a cool, dry place.