Easy Pumpkin Fudge Recipe

Ingredients

• 2.5 cups white sugar
• 0.67 cup evaporated milk
• 0.75 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1 cup white chocolate chips
• 7 ounces marshmallow creme
• 2 tablespoons butter, room temperature
• 1 teaspoon vanilla extract

Instructions

1. Prepare a 9-inch square baking pan by lining it with aluminum foil and coating it with cooking spray.
2. In a 3-quart saucepan, combine sugar and milk over medium heat, stirring occasionally with a wooden spoon. Attach a candy thermometer and bring the mixture to a boil. Stir in pumpkin puree and cinnamon, then return to a boil. Cook, stirring constantly, until the mixture reaches 238°F (114°C), approximately 18 minutes. Let it cool slightly for 5 minutes.
3. Place white chocolate chips in a large bowl and pour the hot fudge mixture over them. Let it sit until the white chocolate softens, about 5 minutes. Stir until smooth. Add marshmallow cream, butter, and vanilla extract, stirring until the butter is melted and the mixture is completely smooth. Pour the fudge into the prepared pan.
4. Let the fudge cool for about 1 hour. Cut into squares and store in a cool, dry place for the best flavor and texture.

Nutrition

• Calories: 256 kcal
• Fat Content: 6 g
• Fiber Content: 0 g
• Sugar Content: 45 g
• Sodium Content: 71 mg
• Protein Content: 2 g
• Cholesterol Content: 9 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g