# What you'll need:
→ 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 excess paper over the edges for effortless removal.
02 - In a medium saucepan set over medium heat, combine granulated sugar, brown sugar, unsalted butter, evaporated milk, pumpkin puree, instant espresso powder, ground cinnamon, ground nutmeg, and salt. Constantly stir as the mixture heats to prevent sticking.
03 - Bring the mixture to a boil, stirring for 8–10 minutes, until it reaches 234°F (soft-ball stage) on a candy thermometer.
04 - Remove the pan from heat. Stir in white chocolate chips and marshmallow crème. Using a wooden spoon or spatula, mix thoroughly until smooth and glossy.
05 - Incorporate vanilla extract. Transfer the fudge mixture to the prepared pan, spreading evenly across the surface.
06 - In a small skillet over medium heat, melt unsalted butter. Add pecan halves, granulated sugar, and a pinch of salt. Stir continuously until sugar is fully melted and pecans are glazed and toasted, about 3–4 minutes.
07 - Distribute praline mixture over the fudge, pressing gently to adhere. Allow the pan to cool at room temperature for 30 minutes, then refrigerate for at least 1 hour until firm.
08 - Lift the fudge from the pan using parchment overhang. Slice into uniform squares prior to serving.
