Pumpkin Fudge

Ingredients

• 2.5 cups white sugar
• 2/3 cup evaporated milk
• 0.75 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

Steps

1. Line a 9-inch square baking pan with aluminum foil; coat with cooking spray.
2. Combine sugar and milk in a 3-quart saucepan over medium heat, stirring occasionally with a wooden spoon; attach a candy thermometer to the saucepan and bring mixture to a boil. Stir in pumpkin pureé and cinnamon; bring back to a boil. Cook, stirring constantly, until mixture reaches 238 degrees F (114 degrees C), about 18 minutes. Cool slightly, 5 minutes.
3. Place white chocolate chips in a large bowl: pour fudge mixture over top and set aside until white chocolate softens, 5 minutes. Stir until smooth. Stir in marshmallow cream, butter, and vanilla extract until butter is melted and mixture is smooth. Pour into the prepared pan.
4. Cool fudge, about 1 hour. Cut into squares. Store in a cool, dry place.