BY JOANNE BRUNO
Sometimes I have days where I can make a batch of fudge and not eat three quarters and a half of it in one sitting. (In my dreams.) And then there are times when the fudge in question tastes like pumpkin and pie and everything that is right in this world. When that happens, you have no choice. This recipe is a great option if you want to bring a new dessert to the Thanksgiving table as opposed to the regular pumpkin pie.
Go sit yourself in front of your stove and heat some sugar up to temperatures that are hotter than anyone has ever intended and make your kitchen smell like magic. And then try to wait the two hours for it to cool before you eat more than your fair share. I dare you!
Makes 1 9×9-inch pan, adapted from Annie’s Eats
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Pumpkin Pie Fudge Recipe
|Servings:||1 9x9 inch pan|
- 3 cups sugar
- 3/4 cup unsalted butter, melted
- 2/3 cup evaporated milk (I used fat free)
- 1 cup canned pumpkin
- 2 tbsp corn syrup
- 2 1/2 tsp pumpkin pie spice
- 9 oz white chocolate chips
- 7 oz marshmallow fluff
- 1 tsp vanilla extract
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.