Pumpkin Pie Fudge

Ingredients

• 3/4 cup unsalted butter

• 3 cups sugar

• 2/3 cup evaporated milk

• 1 cup canned pumpkin

• 2 tbsps light corn syrup

• 2 1/2 tsps pumpkin pie spice

• 9oz white chocolate chips

• 7oz marshmallow fluff

• 1 tsp vanilla extract

Directions

1. Line a 9×9 baking dish with aluminum foil so that there's extra hanging over all four edges to use as handles. Lightly coat foil with cooking spray.

2. Melt butter over medium heat in a medium saucepan. Stir in the sugar, milk, pumpkin, corn syrup and pumpkin pie spice and increase heat to medium-high.

3. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring frequently, until a candy thermometer reads 235 degrees F (soft-ball stage.

4. Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended.

5. Pour hot fudge mixture into the prepared pan. Let stand 2 hours or until completely cool.

6. Refrigerate for one hour before cutting fudge into squares.

adapted from Amanda’s Cookin