12 tablespoons butter1½ cups granulated sugar1½ cups light brown sugar3/4 cup evaporated milk1/2 cup pure pumpkin2 teaspoons pumpkin pie spice1 bag white chocolate chips1 jar marshmallow fluff1 teaspoon vanilla extract¼ teaspoon kosher salt1/2 cup pecans or walnuts
Once boiling, keep cooking while stirring it frequently, and let it boil for 20 minutes– or when the mixture reaches 234℉ or the softball stage on a candy thermometer.
Remove the pan from the heat and immediately add in the white chocolate chips, marshmallow fluff, vanilla extract and salt. Stir until all of the chocolate chips are melted and it's a smooth mixture.
Let the fudge rest, at room temperature, until it is set. About 1-2 hours. Slice the fudge into small squares and store it inside an airtight container at room temperature until ready to serve.