This White Chocolate Pumpkin Fudge recipe is one of my favorite pumpkin recipes that makes me start to believe Fall is on it’s way.
- 3 cups granulated white sugar
- 3/4 cup melted salted butter
- 2/3 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 1/2 cup and set aside)
- One small jar marshmallow fluff
- 1 teaspoon vanilla extract( I used my homemade vanilla extract)
- Line an 8×8 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 degrees on an instant thermometor.
- Once mixture has reached 234 degrees remove the pot from the heat and quickly stir in the white chocolate chips (minus 1/2 cup), the marshmallow fluff and vanilla extract.
- As soon as the mixture is smooth and starts to thicken and is difficult to stir to fold in the reserved 1/2 cup of white chocolate chips.
- Pour into the fudge into the prepared pan and smooth the top as much as possible with the back of your spoon. Let the fudge set up for 2 hours or until it is completely cool.
- Once cool cut into small squares.
- Store in an airtight container.
This recipe was slightly adapted from the Pumpkin Fudge recipe at http://www.recipegirl.com/2008/08/28/pumpkin-fudge/
- Category: Homemade
- Method: Boiled
- Cuisine: American
- Serving Size: 1 Piece
- Calories: 136