Pumpkin Pie Fudge

Pumpkin Pie Fudge By Shannon from Bake Frost Repeat - sing ginger snaps for the crust is creative genius! I'm gluten-intolerant, but I have a favorite brand of gluten-free ginger snaps that will work perfectly.


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


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