Ingredients
- 2 cups sugar
- 1 cup brown sugar
- 3/4 cup (1 1/2 sticks) butter
- 2/3 cup evaporated milk
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups white chocolate chips, chopped
- 1 jar (7 oz.) marshmallow crème
- 1 1/2 teaspoons vanilla
Instructions
- Line a 9 x 9-inch baking pan with non-stick foil (this makes it easier to lift fudge out of the pan for cutting). For thinner fudge, you may use a 9 x 13 pan.
- Place sugar, brown sugar, evaporated milk, pumpkin, butter and spices in a medium saucepan.
- Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for approximately 5 minutes or until candy thermometer reaches 234°. (I always use a thermometer to play it safe).
- Pull off the heat and immediately add in marshmallow creme, white chocolate chips and vanilla extract.
- Stir briskly until the chocolate chips are melted. Pour into your prepared pan and let cool on a wire rack for about 2 hours.
- Cut into 1-inch pieces to serve. Store covered in refrigerator.
Notes
Total time does not include cooling time.
Nutrition Information:
Yield:
36
Serving Size:
1 square
Amount Per Serving: Calories: 121Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 15mgCarbohydrates: 23gFiber: 0gSugar: 22gProtein: 1g
