Pumpkin Fudge Recipe: Silky, Spiced Fudge in 30 Min

Instructions:

1. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two sides to act as a sling for easy removal.
2. In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, unsalted butter, evaporated milk, pumpkin puree, pumpkin pie spice, and sea salt.
3. Bring the mixture to a rolling boil over medium heat, stirring constantly with a silicone spatula to prevent scorching.
4. Continue to cook and stir for exactly 4 minutes. This ensures the fudge sets properly.
5. Remove the pan from the heat. Immediately add the white chocolate chips, marshmallow fluff, vanilla extract, and chopped pecans.
6. Stir vigorously until the white chocolate is completely melted and the mixture is smooth and uniform.
7. Pour the mixture into the prepared 9x9 pan and smooth the top with a spatula. Allow to cool at room temperature, then refrigerate for about 2 hours before slicing into 36 squares.