Pumpkin Fudge Recipe

Pumpkin Fudge

Ingredients

• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light brown sugar
• 1 1/2 sticks unsalted butter, cut into small pieces
• 2/3 cup evaporated milk
• 2/3 cup pureed pumpkin
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 2 cups white chocolate chips
• 1/2 lb marshmallows or marshmallow crème
• 3 Tbsp maple syrup

Instructions

1. Line a 12×8 inch baking dish with foil, letting it hang over the edges.
2. In a large sauce pan, whisk together the sugars, butter, evaporated milk, pumpkin, and spices.
3. Bring to a foil over medium heat, stirring constantly.
4. Continue boiling for 10-12 minutes or until the candy thermometer registers 235 degrees Fahrenheit – soft ball stage (soft ball stage occurs when you drop some of the mixture into a bowl of cold water, and it forms a “soft ball” when it cools and is removed from the water).
5. Stir in the white chocolate chips first, and then the marshmallows or marshmallow crème and maple syrup.
6. Stir until melted, and then immediately pour into the prepared pan.
7. Let cool on a wire rack for 2 hours or until completely cooled.
8. To cut, lift the foil from the ends of the dish.
9. Cut the fudge into 1 inch squares.
10. Store in the refrigerator or freezer.