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Ingredients
Scale
- ¾ cup unsalted butter
- 3 cups sugar
- ⅔ cup evaporated milk (5-oz can)
- 1 cup canned pumpkin
- 2 tablespoons light corn syrup
- 2 ½ teaspoons pumpkin pie spice
- 9 oz white chocolate chips (about 1 1/3 cups)
- 7 oz marshmallow fluff
- 1 teaspoon vanilla extract
Instructions
- Line a 9×9-inch baking dish with aluminum foil.
- Melt the unsalted butter in a medium saucepan over medium heat.
- Stir in sugar, evaporated milk, pumpkin, corn syrup, and pumpkin pie spice.
- Cook and stir until it reaches a gentle boil.
- Continue until the mixture hits 235°F for the soft-ball stage.
- Remove from heat and mix in white chocolate chips, marshmallow fluff, and vanilla until smooth.
- Pour into the prepared pan and let cool at room temperature for 2 hours.
- Refrigerate for 1 hour, then cut into squares.
Notes
Using a candy thermometer ensures precise temperature.
Stir continuously to prevent burning.
Allow fudge to set completely before cutting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 160
- Sugar: 22g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg