Whether for the Thanksgiving Table or for Christmas, Pumpkin Fudge is a delicious twist on the favored standard. It's a melt in your mouth pumpkin pop! Careful, they are addictive but easy to make.
- 1 1/2 C granulated sugar
- 1 1/2 C dark brown sugar
- 3/4 C butter
- 5 oz evaporated milk
- 2/3 C packed pumpkin
- 1 1/2 t cinnamon
- 1 t fresh grated nutmeg
- 1/2 t ground ginger
- 1/4 t ground allspice
- 1/8 t ground cloves
- 2 C white chocolate chips
- 1, 7 oz jar marshmallow fluff
- 2 t vanilla extract
- Optional: 1 C chopped pecan for added crunch
Line a baking pan with parchment paper and use a little bit of butter to get it to stick to the pan.
In a heave saucepan, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spices. Bring to a full boil over medium heat, stirring constantly. Continue to boil until a candy thermometer reaches 235-240 degrees.
Remove from heat and stir in the white chocolate chips and marshmallow fluff until melted and combined. Add vanilla extract. Add pecans if you want. Pour into prepared pan and let cool for 2 hours then refrigerate to fully cool. Once completely cool, lift parchment from pan and cut into 1 inch pieces and serve.