Line a 9x9 inch pan with aluminum foil. Butter the
foil or spray with cooking spray and set aside. In
a 3-quart saucepan, heat milk and sugar 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, for 18 minutes
(see Editor's Note). Remove saucepan from the
heat. Allow to cool slightly, 2 to 3 minutes.
Pour white chocolate chips in 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.
Originally Submitted
12/18/2016
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