It’s been a while since I made a recipe! Luckily, it’s still Fall and that means that it’s still pumpkin baking season, so of course I couldn’t resist (yet another) pumpkin recipe.
This was super easy and pretty quick, too! Prep time is about 20 minutes, but then it has to set in the fridge for a while. Mine was in there for about 2 hours and still wasn’t totally set (it’s quite possible that my fridge is inadequate), so I left it in another full day (mostly just because I didn’t have time to test it before work!) and the fudge was still on the softer side, so if you want it to be a little more clean cut, I recommend sticking it in the freezer for about 20 minutes before you cut it.
Pumpkin Fudge (recipe originally from Taste and Tell)
makes about 40 pieces of fudge
1 1/2 c sugar2/3 c evaporated milk
1/2 c pumpkin puree
2 tbsp butter
2 tsp pumpkin pie spice
12 oz white chocolate chips
2 c mini marshmallows *I chopped up whole marshmallows because we had leftover s’mores ingredients from the Summer
1 tsp vanilla extract
1. Line an 8×8 brownie pan with tinfoil and spray with nonstick cooking spray. I used PAM for baking.
2. In a medium saucepan, combine sugar, evaporated milk, pumpkin, butter and pumpkin pie spice over medium heat. Bring to a boil and let boil for 12 minutes, stirring often.
3. Remove from heat. Stir in white chocolate chips and marshmallows. Add in vanilla once marshmallows and chocolate are mostly melted.
4. Pour into prepared pan and chill in the refrigerator until set.
5. Cut into sizes as desired.
The fudge is so delicious! The pumpkin flavor is subtle and the fudge is a great texture. I will definitely be making this again before the pumpkin season is over!