Pumpkin Pie Fudge

Saturday, November 17, 2012

  • 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


  1. 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).
  2. 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


Post a Comment