Originally from: http://jcocina.com/pumpkin-pie-fudge/
Ingredients
- 1 cup chopped walnuts
- 3/4 cup unsalted butter (1 1/2 sticks)
- 3 cups sugar
- 2/3 cup evaporated milk
- 1/2 cup pumpkin puree
- 2 Tbs. corn syrup
- 1 tsp. pumpkin pie spice
- 12 oz. white chocolate chips
- One 7 oz. jar marshmallow fluff
- 1 tsp. vanilla extract
Instructions
Heat a small skillet over medium heat. Toast walnuts in the skillet, stirring occasionally, until they just begin to smell toasted (3-5 minutes). Once you smell the walnuts toasting, immediately remove them from the heat.
Line a 9×9 baking pan with parchment paper.
In a large saucepan, melt the butter over medium heat. Once butter is melted, stir in sugar, evaporated milk, pumpkin, corn syrup, and pumpkin pie spice. Continue cooking over medium heat until the mixture comes to a boil. Continue boiling mixture, stirring constantly, until the temperature reaches 234 on a candy thermometer.
Immediately remove the saucepan from the heat and stir in the white chocolate chips, marshmallow fluff, and vanilla. When chips and fluff have almost entirely melted into the mix, quickly fold in the walnuts.
Immediately pour the fudge into the prepared pan, spreading into an even layer. Allow fudge to set for at least 2 hours in the fridge, or until it has firmed.
Once fudge is set, use the parchment paper to remove the fudge from the pan. Cut it into 1-inch cubes.
Hot Mama Notes: The fudge was good if you like pumpkin. Very creamy and flavorful. I received lots of compliments on it. My grade: B+
