# Components:
→ Fudge Base
01 - 2 cups granulated sugar
02 - 1 cup packed light brown sugar
03 - 3/4 cup unsalted butter
04 - 2/3 cup evaporated milk
05 - 1/2 cup canned pumpkin puree
06 - 1 tablespoon instant espresso powder
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon salt
10 - 2 cups white chocolate chips
11 - 1 jar (7 oz) marshmallow crème
12 - 1 teaspoon vanilla extract
→ Praline Topping
13 - 1 cup pecan halves
14 - 2 tablespoons unsalted butter
15 - 1/3 cup granulated sugar
16 - Pinch of salt
# Method:
01 - Line a 9x9-inch baking pan with parchment paper, leaving a generous overhang for effortless removal.
02 - In a medium saucepan over medium heat, combine granulated and brown sugars, unsalted butter, evaporated milk, pumpkin puree, instant espresso powder, cinnamon, nutmeg, and salt. Stir continuously until the mixture comes to a boil.
03 - Maintain a gentle boil, stirring for 8 to 10 minutes, until the temperature reaches 234°F on a candy thermometer.
04 - Remove saucepan from heat. Immediately add white chocolate chips and marshmallow crème, stirring vigorously until smooth and homogeneous.
05 - Incorporate vanilla extract, then transfer the mixture to the lined pan, smoothing the top evenly.
06 - In a small skillet over medium heat, melt unsalted butter. Add pecan halves, granulated sugar, and a pinch of salt. Cook, stirring often, until sugar dissolves and pecans are thoroughly coated and toasted, approximately 3 to 4 minutes.
07 - Immediately scatter praline over surface of fudge and gently press to adhere.
08 - Allow fudge to cool at room temperature for 30 minutes, then refrigerate for at least 1 hour until fully set.
09 - Lift fudge from pan using parchment overhang. Slice into squares and serve as desired.
