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
Ingredients
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⅔ cup evaporated milk
2 ½ cups white sugar
¾ cup canned pumpkin
1 teaspoon ground cinnamon
1 cup white chocolate chips
7 ounces marshmallow creme
2 tablespoons butter, room temperature
1 teaspoon vanilla extract
Directions
Line a 9-inch square pan with aluminum foil. Spray with cooking spray and set aside.
Heat milk and sugar in a 3-quart saucepan over medium heat; bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, until the temperature reaches 238 degrees F (114 degrees C) when measured with a candy thermometer, about 18 minutes. Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
Pour white chocolate chips into a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.