Prep Time:
25 mins
Cook Time:
25 mins
Additional Time:
1 hr 10 mins
Total Time:
2 hrs
Servings:
16
Yield:
1 (9-inch square) pan fudge
Ingredients
Directions
Line a 9-inch square baking pan with aluminum foil; coat with cooking spray.
Combine sugar and milk in a 3-quart saucepan over medium heat, stirring occasionally with a wooden spoon; attach a candy thermometer to the saucepan and bring mixture to a boil. Stir in pumpkin pureé and cinnamon; bring back to a boil. Cook, stirring constantly, until mixture reaches 238 degrees F (114 degrees C), about 18 minutes. Cool slightly, 5 minutes.
Place white chocolate chips in a large bowl: pour fudge mixture over top and set aside until white chocolate softens, 5 minutes. Stir until smooth. Stir in marshmallow cream, butter, and vanilla extract until butter is melted and mixture is smooth. Pour into the prepared pan.
Cool fudge, about 1 hour. Cut into squares. Store in a cool, dry place.
Nutrition Facts (per serving)
| 256 | Calories |
| 6g | Fat |
| 50g | Carbs |
| 2g | Protein |
