Pumpkin Pie Fudge

• Vegetarian
• Gluten free

• Produce

  • 1 cup Pumpkin, canned

• Canned Goods

  • 2/3 cup Evaporated milk, fat-free

• Condiments

  • 2 tbsp Corn syrup
  • 7 oz Marshmallow fluff

• Baking & Spices

  • 2 1/2 tsp Pumpkin pie spice
  • 3 cups Sugar
  • 1 tsp Vanilla extract
  • 9 oz White chocolate chips

• Dairy

  • 3/4 cup Butter, unsalted

Found on flavorite.net

Directions

• 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.