CRUST
1 cup graham cracker crumbs
2 tablespoons brown sugar
1/4 teaspoon salt
4 tablespoons cannabis butter, melted
FUDGE
3 cups sugar
2/3 cup evaporated milk
3/4 cup cannabis butter, melted
1 cup pumpkin puree
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 cup white chocolate, chopped
1 cup marshmallow fluff
1 teaspoon vanilla extract 3/4 cup pecans
Line a 9″ baking dish with parchment paper.
Stir together graham crackers, brown sugar, salt, and four tablespoons cannabis butter until thoroughly combined. Press mixture firmly to the bottom of the parchment-lined dish. Set aside.
In a large saucepan, stir together evaporated milk and sugar over medium heat. Add in melted butter, pumpkin puree, corn syrup, vanilla, and pumpkin pie spice.
Bring to a rapid boil until temperature reaches 232 degrees. Remove from heat.
Stir in white chocolate and marshmallow fluff until thoroughly combined.
Pour into pan on top of the crust. Sprinkle with pecans. Let sit at room temperature for 2-3 hours. Cut into 1″ cubes. Garnish with cinnamon if desired. Enjoy!
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