Pumpkin Fudge (Print Version)
Ingredients:
01 -
2 1/2 cups granulated sugar.
02 -
2/3 cup evaporated milk.
03 -
3/4 cup canned pumpkin puree.
04 -
1 teaspoon ground cinnamon.
05 -
1/2 teaspoon ground nutmeg.
06 -
1/4 teaspoon ground cloves.
07 -
1/2 cup unsalted butter.
08 -
7 oz marshmallow fluff.
09 -
12 oz white chocolate chips.
10 -
1 teaspoon vanilla extract.
Instructions:
01 -
Grease a 9x9-inch pan and set aside.
02 -
In a medium saucepan, combine sugar, evaporated milk, pumpkin puree, cinnamon, nutmeg, and cloves. Stir over medium heat until it reaches a boil.
03 -
Continue boiling for 12 minutes, stirring constantly.
04 -
Remove from heat and stir in butter, marshmallow fluff, white chocolate chips, and vanilla extract until smooth and fully combined.
05 -
Pour the fudge mixture into the prepared pan, spreading evenly.
06 -
Let it cool completely at room temperature before cutting into squares.
Notes:
01 -
For extra texture, sprinkle chopped nuts or chocolate chips over the top before the fudge sets.
02 -
Store in an airtight container for up to a week – perfect for fall gifting!.