Gluten Free Pumpkin Chocolate Fudge

By HoldTheGluten

Ingredients

• Pumpkin Chocolate Fudge
• 3 cups white sugar
• 1 cup brown sugar (firmly packed)
• 1/4 teaspoon salt
• 1 cup 2% evaporated milk
• 1/2 cup canned pumpkin
• 7 ounces marshmallow creme
• 1/2 cup butter
• 1 1/2 teaspoons vanilla
• 12 ounces white chocolate chips
• 2 teaspoons pumpkin pie spice
• 2 squares Baker’s Chocolate (I used bittersweet)
• Candy thermometer (a meat thermometer worked as well!)

Preparation

Step 1

In a large saucepan (at least 3 quart), mix together sugars, salt, evaporated milk, and pumpkin on high heat. Stir well. Bring to a boil. Reduce heat and continue to boil until mixture reaches 245 degrees Fahrenheit. Do not stir during this time.

When the mixture registers 245 degrees, turn off heat. Add marshmallow creme, butter (melted), vanilla extract, white chocolate chips, and pumpkin pie spice. Stir to mix well.

Leave fudge mixture in sauce pan and allow to cool to 110 degrees Fahrenheit. This will take some time, so be patient! Once the mixture has cooled to 110 degrees, beat until fudge is thick and has lost it’s “gloss”. You will have arms like Arnold Schwarzenegger after beating this fudge! Pour into a greased 13 x 9 pan. Microwave Baker’s Chocolate squares and spread over top of pumpkin fudge. Cool to room temperature and/or refrigerate before slicing.