Easy Pumpkin Pie Fudge

Ingredients

  • 3/4 cup unsalted butter
  • 3 cups sugar
  • 2/3 cup evaporated milk 5-oz can
  • 1 cup canned pumpkin
  • 2 tablespoon light corn syrup
  • 2 1/2 teaspoons pumpkin pie spice
  • 9 oz white chocolate chips 1 1/3 cups
  • 7 oz marshmallow fluff
  • 1 teaspoon vanilla extract

Instructions

  • Line a 9×9 baking dish with aluminum foil so that there’s extra hanging over all four edges to use as handles. Lightly coat foil with cooking spray.
  • Melt butter over medium heat in a medium saucepan. Stir in the sugar, milk, pumpkin, corn syrup, and pumpkin pie spice and increase heat to medium-high.
  • Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring frequently, until a candy thermometer reads 235 degrees F (soft-ball stage). This can take anywhere from 10-20 minutes depending on your interpretation of “medium-high” heat.
  • Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended.
  • Pour hot fudge mixture into the prepared pan. Let stand 2 hours or until completely cool.
  • Refrigerate for one hour before cutting fudge into squares.

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