White Chocolate Pumpkin Fudge
I made a slight change to the original recipe. I left some of the white chocolate chips whole. That’s why I am calling my batch White Chocolate Pumpkin Fudge.
Finally I had to stop making fudge. I was sick of tasting and not finding the “right” recipe and Megan and I gained about 5 pounds.
The next one on my list is this Key Lime Fudge from Shugary Sweets. She must be obsessed with fudge also because she also has a Butter Finger Fudge posted.
- 3 cups granulated white sugar
- ¾ cup melted salted butter
- ⅔ cup evaporated milk
- ½ cup canned pure (unsweetened) pumpkin
- 2 Tablespoons light corn syrup
- 1 teaspoon pumpkin pie spice
- One 12-ounce package white chocolate morsels, divided (measure ½ cup and set aside)
- One small jar marshmallow fluff
- 1 teaspoon homemade or store bought vanilla extract
- Line an 8x8 inch square pan with parchment paper.
- Spray with nonstick spray.
- Stir together the sugar, butter, evaporated milk, pumpkin, corn syrup and pumpkin pie
- spice in a heavy bottomed saucepan over medium-high heat, and cook, stirring constantly,
- until it reaches the soft ball stage. Use a candy thermometer. Soft ball stage is reached
- when a candy thermometer registers 234°.
- Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate
- chips (minus ½ cup), the marshmallow fluff and vanilla extract. As soon as the mixture
- is smooth and starts to get hard to mix fold in the reserved ½ cup of white chocolate chips.
- Pour into the prepared pan. Let set up for 2 hours or until completely cool.
- Once cool cut into small squares.
- Store in an airtight container.