Pumpkin Fudge

Recipe View 5 mins Prepare Your Pan: Line a 9-inch square baking pan with aluminum foil, ensuring the foil extends over the edges for easy removal. Lightly grease the foil with cooking spray. Set aside. (Prep time: 5 minutes)

Recipe View 8 mins Combine and Heat: In a 3-quart saucepan, combine the evaporated milk and granulated sugar. Cook over medium heat, stirring occasionally with a wooden spoon, until the mixture comes to a gentle boil. (Cook time: 8 minutes)

Recipe View 18 mins Incorporate Pumpkin and Cinnamon: Stir in the pumpkin puree and ground cinnamon. Return the mixture to a boil, stirring constantly to prevent scorching. Continue cooking, stirring constantly, until a candy thermometer registers 238°F (114°C). This should take approximately 18 minutes. Remove the saucepan from the heat.

Recipe View 5 mins Melt the Chocolate: Pour the white chocolate chips into a large mixing bowl. Carefully pour the hot fudge mixture over the white chocolate chips. Allow the mixture to stand for 5 minutes to allow the white chocolate to soften.

Recipe View 5 mins Create the Fudge: Stir the mixture until the white chocolate is completely melted and the fudge is smooth and glossy. Add the marshmallow creme, softened butter, and vanilla extract. Stir until the butter is melted and the mixture is uniformly smooth. (Mixing time: 5 minutes)

Recipe View 2 hrs Set the Fudge: Pour the fudge into the prepared pan, spreading it evenly. Allow the fudge to cool completely at room temperature. (Cooling time: 2-3 hours)

Recipe View 5 mins Cut and Store: Once the fudge is firm, use the overhanging foil to lift it from the pan. Cut into squares and store in an airtight container in a cool, dry place. (Cutting time: 5 minutes)