This pumpkin fudge recipe with white chocolate and cinnamon is always a hit with pumpkin lovers! It's creamy, smooth, and perfect for the holidays.
Ingredients
- 2.5 cups white sugar
- 0.67 cups evaporated milk
- 0.75 cups 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
Line a 9-inch square pan with aluminum foil; spray with cooking spray.
-
2
Combine sugar and milk together in a 3-quart saucepan over medium heat, stirring occasionally with a wooden spoon: attach a candy thermometer to the saucepan and bring mixture to a boil. Mix in pumpkin pureé and cinnamon; bring back to a boil. Cook, stirring constantly, until the mixture reaches 238 degrees F (114 degrees C), about 18 minutes. Cool slightly, 5 minutes.
-
3
Pour white chocolate chips into a large bowl: pour fudge mixture over top. Let stand until white chocolate softens, 5 minutes. Stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth.
-
4
Pour into prepared pan. Cool. Cut into squares. Store in a cool, dry place.
Nutrition Facts
Per serving
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