Ingredients:

  • 3 cups Granulated White Sugar
  • 3/4 cup Evaporated Milk (full fat)
  • 1/2 cup (1 stick) Unsalted Butter, cubed
  • 1/4 teaspoon Salt (fine sea salt)
  • 1/2 cup Pumpkin Purée (100% pure pumpkin, not pie filling)
  • 5 teaspoons Pumpkin Pie Spice Blend
  • 1 teaspoon Vanilla Extract
  • 7 oz jar Marshmallow Crème/Fluff

Instructions:

  1. Preparation: Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides for easy removal. Grease the paper lightly. Measure all ingredients precisely and stage the marshmallow crème, pumpkin purée, and spices near the hob.
  2. Combine Base Ingredients: In a heavy-bottomed saucepan, combine the sugar, evaporated milk, cubed butter, and salt.
  3. Melt and Dissolve: Heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved and the butter is melted. Use a wet pastry brush to wash down any sugar crystals clinging to the sides of the pan.
  4. Bring to a Boil: Stop stirring once the mixture comes to a full, rolling boil. Clip the candy thermometer securely to the side of the pan.
  5. Cook to Soft-Ball Stage: Continue cooking without stirring until the mixture reaches precisely 234°F (112°C). This usually takes 5–8 minutes after the boil starts. Immediately remove the saucepan from the heat and carefully take out the thermometer.
  6. Add Flavorings: Quickly add the marshmallow crème, pumpkin purée, pumpkin pie spice, and vanilla extract to the hot mixture in the saucepan.
  7. Beat Vigorously: Using an electric mixer, beat the mixture until it loses its glossy sheen and starts to thicken (2–3 minutes). The fudge should become matte and pull away slightly from the sides of the pan. This step is crucial for crystallization and setting the fudge.
  8. Pour and Cool: Immediately pour the mixture into the prepared 8x8 inch pan. Do not scrape the sides of the pan aggressively. Allow the fudge to cool completely at room temperature for 1 hour.
  9. Set and Serve: Transfer the pan to the refrigerator to chill until fully firm (at least 2 hours). Once fully set, use the parchment paper overhang to lift the block of fudge out of the pan. Peel the paper away and cut the Pumpkin Fudge into 36 small squares using a large, sharp knife.