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Pumpkin Pie Fudge

Ingredients

  • 3 cups sugar
  • ¾ cup unsalted butter melted
  • cup evaporated milk
  • 1 cup canned pumpkin puree
  • 2 tbsp. corn syrup
  • 2 ½ tsp. pumpkin pie spice
  • 9 oz. white chocolate chopped
  • 7 oz. jar marshmallow creme
  • 1 cup walnuts chopped and toasted
  • 1 tsp. vanilla extract

Instructions

  1. Stir together first six ingredients in a 3 quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234F (soft-ball stage).

  2. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.