Ingredients
- For the fudge:
- 3 C. sugar
- 3/4 C. butter, melted
- 2/3 C. evaporated milk
- 1/2 C. canned pumpkin
- 2 T corn syrup
- 1 tsp. pumpkin pie spice
- 1 (12-ounce) package white chocolate morsels
- 1 (7-ounce) jar marshmallow crème
- 1 tsp. vanilla extract
- For the crust:
- 1 1/4 C. finely crushed gingersnap crumbs
- 2 T. sugar
- 4 T. butter, melted
Preparation
Step 1
Line 8x8 pan with foil or parchment paper, extending it up and over the pan. Butter sides and bottom of pan, especially corners. Set aside.
Preheat oven to 375. In medium sized bowl, melt butter and then stir in sugar with fork, breaking up any lumps. Add gingersnap crumbs and mix well. Spread evenly into baking pan and bake for 4 to 5 minutes or until edge is lightly browned. Remove from oven and let cool on wire rack.
Stir together first 6 ingredients in 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to boil. Cook, stirring constantly, until candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into greased aluminum foil-lined pan. Cover and chill for several hours or overnight. Lift fudge from pan using edges of foil or parchment. Peel off foil and cut fudge into one-inch pieces.