Pumpkin Fudge (Print)

Rich pumpkin fudge with smooth white chocolate and warm spices. An ideal fall treat for indulging or sharing.

# Ingredients:

01 - 1 teaspoon of vanilla extract.
02 - 3/4 cup of pumpkin puree from a can.
03 - 1/2 cup of butter without salt.
04 - 7 oz of marshmallow cream.
05 - 1/2 teaspoon of nutmeg, ground.
06 - 2 1/2 cups of white sugar.
07 - 1 teaspoon of cinnamon, ground.
08 - 12 oz of white chocolate pieces.
09 - 2/3 cup of evaporated milk, canned.
10 - 1/4 teaspoon of ground cloves.

# Steps:

01 - Coat a 9x9 baking dish lightly with grease, then leave it aside.
02 - Combine the pumpkin puree, sugar, cinnamon, nutmeg, cloves, and evaporated milk in a medium pot. Cook over medium until it starts bubbling.
03 - Stir constantly while boiling for about 12 minutes.
04 - Turn off the heat and mix in the marshmallow cream, vanilla, butter, and white chocolate until it's all smooth.
05 - Pour the mixture into the pan you prepped earlier, smoothing it out evenly.
06 - Wait for it to fully cool on the counter before cutting into squares.

# Notes:

01 - Add a little crunch by scattering chopped nuts or chocolate on top before it firms up.
02 - Keep it fresh in a container with a good seal for up to seven days – makes a great fall gift!

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