If you’re still craving a pumpkin presence on your Thanksgiving dessert plate, try this pumpkin fudge for the same price as pumpkin pie.
- 3 Cup sugar
- 3/4 Cup butter, melted
- 2/3 Cup evaporated milk
- 1/2 Cup canned pure pumpkin
- 2 Tablespoon light corn syrup
- 1 Bag white chocolate chips (12 oz)
- 7 Ounce Jar marshmallow creme
- 1 Teaspoon vanilla extract
Line a 9 inch square pan with aluminum foil. Spray with non-stick cooking spray.
Combine sugar, melted butter, evaporated milk, pumpkin and light corn syrup in a medium-size heavy saucepan. Heat over medium-high heat, stirring constantly, for about 12 minutes, or until candy thermometer registers 234 degrees.
Quickly remove from heat and stir in white chocolate chips, marshmallow crème and vanilla extract until well blended.
Pour into prepared 9 inch pan. Refrigerate until cool, about 2 hours. Cut fudge into 1-inch pieces.