This delightful fudge combines the warm flavors of pumpkin spice with the creamy sweetness of white chocolate, making it a perfect treat for the fall season.
Line a 13 x 9-inch pan with foil, ensuring the edges are covered for easy removal later.
Using foil makes it easier to lift the fudge out of the pan for cutting.
Combine the granulated sugar, light brown sugar, unsalted butter, evaporated milk, pumpkin puree, and pumpkin pie spice in a medium heavy-duty saucepan.
Stir constantly to prevent the mixture from sticking to the bottom of the pan.
Bring the mixture to a full rolling boil over medium heat, stirring constantly.
A rolling boil means the mixture continues to bubble vigorously even while stirring.
Continue boiling and stirring for 10 to 12 minutes, or until the candy thermometer reads 234 to 240°F (soft ball stage).
Using a candy thermometer ensures the fudge reaches the correct consistency.
Quickly stir in the white chocolate chips, marshmallow cream, chopped pecans, and vanilla extract until smooth.
Work quickly to ensure the mixture remains warm enough to melt the chocolate and marshmallow cream.
Pour the mixture into the prepared pan, spreading it evenly.
Tap the pan gently on the counter to remove air bubbles and level the surface.
Let the fudge cool on a wire rack for 2 hours or until completely set.
Allowing the fudge to cool completely ensures it sets properly.
Lift the fudge out of the pan using the foil edges, remove the foil, and cut into 1-inch squares.
Use a sharp knife for clean cuts and wipe the blade between slices.
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