Pumpkin Pie Fudge

By á-46991

I had one piece of this fudge…for quality control purposes ;). The rest was bagged up for the sale. It’s the perfect Thanksgiving splurge is you’re looking for a little bit of the real deal. Enjoy!

Ingredients

• 3 cups sugar
• 3/4 cup unsalted butter, melted
• 2/3 cup fat-free evaporated milk
• 1 cup canned pumpkin
• 2 tablespoons corn syrup
• 2 1/2 teaspoons pumpkin pie spice
• 9 ounces white chocolate chips
• 7 ounces marshmallow fluff
• 1 teaspoon vanilla extract

Preparation

Step 1

Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).

Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.

Nutrition Information (per piece): 93 calories; 3.7 g. fat; o mg. cholesterol; 9 mg. sodium; 15.7 g. carbohydrate; 0.2 g. fiber; 0.3 g. protein