This is sooooooo good! I buy pie pumpkins and bake them to make fresh pumpkin puree, but you could also use canned pumpkin to make this awesome fudge. A great fall treat for Halloween and Thanksgiving.

Pumpkin Fudge

Joan Donogh
Pumpkin fudge with marshmallow fluff and white chocolate.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 64 pieces

Ingredients
  

  • 2 1/2 cups white sugar
  • 2/3 cup evaporated milk
  • 3/4 cup pumpkin puree
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1 jar 7 1/2 oz/ 213 ml marshmallow fluff
  • 2 tablespoons butter
  • 1 cup white chocolate chips
  • 1 teaspoon vanilla

Instructions
 

  • In a large saucepan, heat sugar and evaporated milk over medium heat. Bring to boil, stirring occasionally.
  • Stir in pumpkin and spices and return to boil.
  • Stir in marshmallow fluff and butter. Bring to a full, rolling boil and boil for 18 minutes, stirring occasionally.
  • Remove from heat and stir in white chocolate chips and vanilla. Stir until chocolate chips are melted - about 5 minutes.
  • Pour into a greased 9 inch square pan.
  • Cool and then cut into squares.

Notes

Tastes better after sitting for a day to allow the flavors to blend.

 

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