I have a friend who is obsessed with anything pumpkin. He will love this fudge. I didn’t love the “crust”, but my husband thought it was the best part. If using the “crust” make it first. You get to choose which you like.
¾ cup Butter
2 Cups White Sugar
1 Cup Brown Sugar
5 oz can Evaporated Milk (2/3 Cup)
3/4 cup Canned Pumpkin (NOT pumpkin pie filling)
2 Tablespoons Light Corn Syrup
2 teaspoons Pumpkin Pie Spice
12 oz package of White Chocolate Chips (2 Cups)
7 oz jar of Marshmallow Creme (Fluff)
1 teaspoon Vanilla Extract
1 Cup chopped pecans, optional
Line a 9x9 pan with aluminum foil. Spray foil with cooking spray or butter.
In a heavy saucepan melt the butter, evaporate milk, sugars, pumpkin, corn syrup and spices. Bring to a boil, stirring constantly.
Boil on medium-high heat until candy thermometer reaches 245 degrees. (At Heber Valley elevation of 5500 feet, cook to 235 degrees).
Remove from heat and quickly stir in the white chocolate chips. Stir until chips are melted. Add the marshmallow creme and the vanilla extract.
Pour into prepared pan. Let stand 2 hours or until completely cool.
Cut fudge into squares. Cover tightly and keep chilled.
To make it truly “pumpkin pie” fudge make a “crust’ for the fudge.
Make the crust before starting the fudge.
1 ½ Cup graham cracker crumbs
5 Tablespoons Melted Butter
1/8 teaspoon salt
Combine all ingredients in small bowl. Stir to combine. Press the graham cracker mixture into the bottom of the prepared pan and press down firmly. (I used a flat bottom measuring cup to press down crumbs)
Pour the fudge carefully over the crust.
*Fudge is Gluten Free as written. Use GF graham crackers if make the crust