- 3 cups sugar
- ¾ cup unsalted butter, melted
- ⅔ cup fat-free evaporated milk
- 1 cup canned pumpkin
- 2 Tbsp corn syrup
- 2½ tsp pumpkin pie spice
- 9 oz white chocolate chips
- 7 oz marshmallow fluff
- 1 tsp vanilla extract
Instructions:
- 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).
- 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.
Photo Credit: preventionrd.com
Source : www.preventionrd.com
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