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.