•INGREDIENTS:
For the Fudge:
2 cups granulated sugar
1 cup brown sugar, packed
3/4 cup unsalted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups white chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1 cup butterscotch chips
•INSTRUCTIONS:
Prepare the Pan: Line an 8×8-inch square baking pan with parchment paper or lightly grease it. Set aside.
Cook the Fudge Base: In a large saucepan over medium heat, combine the granulated sugar, brown sugar, butter, evaporated milk, pumpkin puree, cinnamon, ginger, nutmeg, and cloves. Stir constantly until the mixture comes to a boil. Continue to boil for 8-10 minutes, stirring constantly to prevent burning.
Add Chocolate and Marshmallow: Remove the saucepan from heat and quickly stir in the white chocolate chips and marshmallow creme until completely melted and smooth. Stir in the vanilla extract until well combined.
Swirl in Butterscotch: Pour the fudge mixture into the prepared pan and spread it evenly. Sprinkle the butterscotch chips over the top of the fudge, then use a knife or spatula to swirl them into the fudge, creating a marbled effect.
Chill the Fudge: Allow the fudge to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for 2-3 hours or until fully set. ❄️