A smooth, thick fudge made with the flavors of fall.
Prep Time:5 mins
Cook Time:20 mins
Total Time:2 hrs +
4 tablespoons unsalted butter
3/4 cup granulated sugar
1/4 cup light brown sugar (packed)
1/2 cup sweetened condensed milk
1/2 cup pumpkin puree
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp pure vanilla extract
2 cups mini marshmallows
12 ounce bag white chocolate chips
Grease and line a 9×5 inch loaf pan with parchment paper. Gather and measure out all your ingredients before you get started.
Heat a medium sized sauce pan with candy thermometer attached to just below medium heat. Once pan is warn, add in butter and let it melt, stirring it for a few seconds. Add in granulated sugar, light brown sugar, and sweetened condensed milk. Stir mixture together. Add in pumpkin puree, pumpkin spice, cinnamon, and nutmeg. Stir mixture together so it is evenly combined. Add in vanilla extract and mini marshmallows, stirring continuously until marshmallows have melted and are thoroughly incorporated into the mixture. Mixture will be slightly thick.
Turn up the heat to medium or just above medium. Stir fudge continuously while it boils. Continue stirring for about 10 to 15 minutes or until the candy thermometer reads 234 degrees. Quickly turn off heat and remove pan from heat. Pour the entire bag of white chocolate chips into the fudge. Fudge will become thick very quickly. Using a folding motion, fold white chocolate chips continuously until they have completely melted and are thoroughly combined into the fudge. Fudge should be thick with a smooth texture.
Pour fudge into the loaf pan and allow it to set in the refrigerator for at least 2 hours or up to over night. When ready to serve simply lift the fudge out of the pan by using the sides of the parchment paper and cut fudge into 1 inch squares.