Makes about 50 pieces
Here’s what you will need:
1 cup graham cracker crumbs
2 tablespoons brown sugar
1/4 teaspoon salt
4 tablespoons butter, melted
3 cups sugar
2/3 cup evaporated milk
3/4 cup unsalted butter, melted
1 cup pumpkin puree
2 tablespoons corn syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
9 ounces white chocolate, chopped
7 ounces marshmallow fluff
1 teaspoon vanilla extract
Extra cinnamon for garnish, optional
Line a square 9×9-inch pan with parchment paper.
In a small bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter. Press firmly into the bottom of the prepared pan. Set aside.
In a large sauce pan over medium-heat, stir together the sugar and evaporated milk. Then add the butter, pumpkin, corn syrup, cinnamon, nutmeg, ginger, and cloves. Stir the mixture constantly until it comes to a boil. Continue cooking and stirring constantly until the mixture hits 232 degrees F on a candy thermometer. This will take about 18 minutes. (The temperature is very important. If you do not reach this temperature, your fudge will not set.)
Remove the pan from heat and stir in the chopped white chocolate and marshmallow fluff.
Pour the mixture onto the prepare crust. Sprinkle the top with cinnamon through a mesh strainer. Let the fudge stand for 2-3 hours or until completely set. Cut it into 1-inch squares.